Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Chopped apple or green grapes would also work well in this fast summer dinner. Ready-to-use slaw and preshredded carrots make short work of this refreshing salad.

Recipe by Cooking Light June 2004


Recipe Summary test

4 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • To prepare salad, place the first 5 ingredients in a large bowl, and toss gently to combine.

  • To prepare dressing, combine vinegar, broth, juice concentrate, oil, salt, and pepper, stirring with a whisk. Drizzle over salad, tossing to coat. Sprinkle with cheese and walnuts, and toss gently to combine.

Nutrition Facts

312 calories; calories from fat 28%; fat 9.6g; saturated fat 2.6g; mono fat 2.4g; poly fat 3.6g; protein 26.7g; carbohydrates 32g; fiber 4g; cholesterol 64mg; iron 1.8mg; sodium 340mg; calcium 106mg.