The fresh summer flavors in this salad make it great with grilled fish or chicken, and its lively red and green hues add color to any plate.

Jennifer Cofield
Recipe by Oxmoor House September 2006

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Recipe Summary

prep:
12 mins
additional:
5 mins
total:
17 mins
Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a bowl; toss gently.

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  • In a small bowl, combine vinegar and next 4 ingredients. Drizzle over salad, and add basil; toss to coat. Let stand 5 to 10 minutes before serving.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

79 calories; calories from fat 66%; fat 5.8g; saturated fat 0.8g; protein 1.2g; carbohydrates 6.3g; fiber 1.5g; cholesterol 0mg; iron 0.5mg; sodium 122mg; calcium 23mg.
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