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Diabetes Forecast

The Healthy Living Magazine

Italian-Style Chopped Salad

Per Serving

Italian-Style Chopped Salad

Makes: 4
Serving Size: about 1 1/2 cups
Calories 180
Fat 13 g
Saturated Fat 2.5 g
Carbohydrate 11 g
Fiber 3 g
Sugars 6 g
Cholesterol 10 mg
Sodium 505 mg
Potassium 650 mg
Protein 8 g
Phosphorus 125 mg
Choices: Vegetable 2, Medium-Fat Meat 1, Fat 1.5
  • Makes: 4
  • Serving Size: about 1 1/2 cups
  • Preparation Time: 15 minutes

Ingredients

Dressing
3 Tbsp. fresh lemon juice
3 Tbsp. olive oil
1 garlic clove, minced
1 tsp. Dijon mustard
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
Salad
1 med. zucchini, unpeeled, diced into 1/2-inch pieces (about 2 cups)
1 med. yellow summer squash, unpeeled, diced into 1/2-inch pieces (about 2 cups)
1 red bell pepper, cored, seeded, and diced into 1/2-inch pieces
1 yellow bell pepper, cored, seeded, and diced into 1/2-inch pieces
5medium radishes, diced into 1/2-inch pieces
5cupsbaby arugula
2oz.thinly sliced prosciutto
1/2oz.ricotta salata (or other firm white cheese), very thinly sliced

Directions

In a small bowl, whisk together the dressing ingredients; set aside. In a large bowl, combine the zucchini, yellow summer squash, red pepper, yellow pepper, and radishes. Add half the dressing and combine. Place the arugula on a large serving platter. Pile the diced vegetables on the arugula. Top with the sliced prosciutto and ricotta salata. Drizzle with the remaining dressing.
 
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