California Chopped Salad
Per ServingCalifornia Chopped Salad |
||
|---|---|---|
| Makes: 8 | ||
| Serving Size: 1 cup | ||
| Calories | 80 | |
| Fat | 5 | g |
| Saturated Fat | 0.7 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 7 | g |
| Fiber | 2 | g |
| Sugars | 4 | g |
| Cholesterol | 0 | mg |
| Sodium | 60 mg (without added salt) | |
| Protein | 2 | g |
| Choices: Vegetable 1, Fat 1 | ||
- Makes: 8
- Serving Size: 1 cup
- Preparation Time: 20 minutes
Ingredients
| Salad | ||
| 1 | med. | cucumber, peeled, halved, seeded, and diced |
| 1 | med. | red pepper, diced |
| 1 | med. | yellow pepper, diced |
| 2 | med. | carrots, peeled and diced |
| 5 | med. | plum tomatoes, diced |
| 2 | scallions, thinly sliced | |
| 4 | cups | fresh spinach leaves or other greens |
| Salt and pepper to taste | ||
| Dressing | ||
| 1 | Tbsp. | lemon juice |
| 1 | Tbsp. | white wine vinegar |
| 2 | tsp. | Dijon mustard |
| 1 | garlic clove, minced | |
| 3 | Tbsp. | olive oil |
Directions
- In a large bowl, combine the cucumber, red pepper, yellow pepper, carrots, plum tomatoes, and scallions. On a serving platter or in a serving bowl, place the spinach leaves or other desired greens. Set aside.
- Whisk together the lemon juice, vinegar, mustard, and garlic. Slowly add the oil, salt, and pepper and whisk well. Pour over the chopped vegetables and then turn out the chopped salad onto lettuce leaves and serve.
