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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.

Carla Fitzgerald Williams
Recipe by Cooking Light June 2004

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Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.
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