Vegetable Salad with Roasted Garlic Vinaigrette

Try this with grilled chicken or pork.

Yield: 4 servings (serving size: about 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 24%
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.9g
  • Carbohydrate: 14.9g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 243mg
  • Calcium: 21mg

Ingredients

  • 1 1/2 cups (1/4-inch) diced zucchini
  • 1 1/2 cups (1/4-inch) diced plum tomato
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/3 cup Roasted Garlic Vinaigrette
  • 2 tablespoons minced seeded Anaheim chile
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Boston lettuce leaves (optional)

Preparation

  1. Combine all ingredients except lettuce in a large bowl, tossing gently to coat. Spoon onto lettuce leaves, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vegetable Salad with Roasted Garlic Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy