Italian Fresh Vegetable Salad Recipe
Garden-fresh veggies are a hit at community potlucks. I carry the dressing in a mason jar to add just before serving. — Jeanette Hildebrand, Stafford, Kansas
Quick
Diabetic Exchange
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 20 servings
Ingredients
SALAD:
1 bunch romaine, torn
4 cups fresh baby spinach
2 cups grape tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 medium zucchini, thinly sliced
1 small green pepper, sliced
1 small sweet red pepper, sliced
1 cup thinly sliced fresh mushrooms
1 cup thinly sliced red onion
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup sliced pepperoncini
1 can (2-1/4 ounces) sliced ripe olives, drained
VINAIGRETTE:
2/3 cup canola oil
1/2 cup red wine vinegar
1/4 cup minced fresh basil
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground mustard
1 teaspoon honey
1/2 teaspoon salt
Directions
In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients.
Just before serving, pour 3/4 cup vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use. Yield: 20 servings (1 cup each).
Nutritional Facts
1 cup equals 84 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 149 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Italian Fresh Vegetable Salad in Taste of Home
Garden-fresh veggies are a hit at community potlucks. I carry the dressing in a mason jar to add just before serving. — Jeanette Hildebrand, Stafford, Kansas
Quick
Diabetic Exchange
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 20 servings
Ingredients
SALAD:
1 bunch romaine, torn
4 cups fresh baby spinach
2 cups grape tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 medium zucchini, thinly sliced
1 small green pepper, sliced
1 small sweet red pepper, sliced
1 cup thinly sliced fresh mushrooms
1 cup thinly sliced red onion
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup sliced pepperoncini
1 can (2-1/4 ounces) sliced ripe olives, drained
VINAIGRETTE:
2/3 cup canola oil
1/2 cup red wine vinegar
1/4 cup minced fresh basil
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground mustard
1 teaspoon honey
1/2 teaspoon salt
Directions
In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients.
Just before serving, pour 3/4 cup vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use. Yield: 20 servings (1 cup each).
Nutritional Facts
1 cup equals 84 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 149 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Italian Fresh Vegetable Salad in Taste of Home
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Another Great Group of *~ Beth ~*
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