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Vegetable Salad with Roasted Garlic Vinaigrette

Vegetable Salad with Roasted Garlic Vinaigrette

Try this with grilled chicken or pork.

Cooking Light MAY 2004

  • Yield: 4 servings (serving size: about 1 cup)

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

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

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
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Vegetable Salad with Roasted Garlic Vinaigrette recipe

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