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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 136
% Daily Value**
Total Fat 11g
16%
Saturated Fat 2g
2%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 71mg
3%
Total Carbohydrate 11g
4%
Dietary Fiber 2g
8%
Sugars 6g
Protein 2g
Vitamin A  27%Vitamin C  105%
Calcium  4%Iron  10%
Potassium  14%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chopped Vegetable Salad

Recipe Tags: Salad Recipes

Date Added: July 17, 2009

Ingredients:

3 Tablespoons Fresh Lemon Juice to taste
3 Tablespoons Olive Oil or to taste
2 Tablespoons Parsley Minced fresh
1 Green Bell Pepper chopped
1 1/2 Pounds Tomatoes peeled, seeded, and chopped
1 Cucumber peeled, seeded, and chopped
4 Radishes chopped fine
3 Scallions sliced thin crosswise
2 Tablespoons Fresh Mint Leaves Minced fresh
1 Clove Of Garlic mashed to a paste
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Directions:

1. In glass bowl combine the tomatoes, green pepper, cucumber, radishes, scallions, parsley, and mint.

2. In a small bowl, whisk together the lemon juice, garlic, and salt and pepper to taste, add the oil in a slow stream, whisking, until the dressing is emulsified.

3. Drizzle the dressing over the vegetables and toss the salad until combined well.

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Dietary Notes:
This recipe is very low-sodium with 71.25mg per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 27% of your daily recommended intake per serving. This recipe is high in Vitamin C with 105% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Bell Pepper, Tomato, Sulfites, Spring Onion, Garlic, Fructose Malabsorption, Cucumber, Olive Oil allergies.
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