| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Salads, Low-cal, Vegetarian, Mexican |
5 |
Servings |
INGREDIENTS
| 1 |
md |
Tomato, chopped |
| 1/2 |
md |
Cucumber, chopped |
| 1/2 |
md |
Green Pepper, seeded and chopped |
| 1 |
|
Celery Stalk, finely chopped |
| 1/4 |
c |
Onion, chopped |
| 1 |
tb |
Parsley, freshly chopped |
| 3 |
tb |
Red Wine Vinegar |
| 2 |
tb |
Lemon Juice, freshly squeezed |
| 1 |
tb |
Olive Oil |
| 1 |
ts |
Dijon-Style Mustard |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Garlic Powder |
INSTRUCTIONS
HERB DRESSING:
Instead of blending the vegetables to make the traditional soup, stop at
the chopping phase and serve as a salad.
Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish.
Combine all ingredients for the Herb Dressing and mix or whisk until
thoroughly blended.
Pour dressing over the vegetables; toss gently
Chill at least 2 hours.
Arrange lettuce leaves on serving platter. Spoon salad over leaves and
serve.
Yield: 5 servings
One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g
Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg
Exchange: 1 Vegetable 1/2 Fat
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Been misunderstood? Imagine how God feels”