Recipe by Cooking Light July 1999

Gallery

Recipe Summary test

Yield:
6 servings (serving size: about 2 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salad, combine first 10 ingredients in a bowl; cover and chill 30 minutes.

    Advertisement
  • To prepare vinaigrette, combine the oil and remaining ingredients in a small bowl, stirring with a whisk. Add to salad; toss well.

Nutrition Facts

290 calories; calories from fat 28%; fat 9.1g; saturated fat 1.8g; mono fat 4.4g; poly fat 1.9g; protein 14.4g; carbohydrates 41.8g; fiber 5.9g; cholesterol 3mg; iron 5.1mg; sodium 330mg; calcium 212mg.
Advertisement