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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Total Time:
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 153
% Daily Value**
Total Fat 14g
21%
Saturated Fat 2g
3%
Unsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 63mg
3%
Total Carbohydrate 8g
3%
Dietary Fiber 2g
6%
Sugars 4g
Protein 2g
Vitamin A  25%Vitamin C  83%
Calcium  3%Iron  10%
Potassium  10%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Minted Vegetable Salad

Recipe Tags: Salad Recipes

Date Added: June 11, 2009

Ingredients:

1/4 Cup Fresh Parsley
3 Tablespoons Fresh Lemon Juice
1/4 Cup Fresh Mint Leaf chopped
1 Onion thinly sliced
1 Green Bell Pepper diced
1/4 Cup Olive Oil
4 Tomatoes seeded, diced
1 Cucumber peeled, seeded, cut
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Directions:

1. Place onion in large bowl.

2. Sprinkle lightly with salt and toss to combine.

4. Mix in tomatoes, bell peppers, cucumber, parsley and mint.

6. Toss vegetables with dressing to coat.

7. Season salad to taste with salt and pepper and serve.

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Dietary Notes:
This recipe is very low-sodium with 63.25mg per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 25% of your daily recommended intake per serving. This recipe is high in Vitamin C with 83% 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, Fructose Malabsorption, Cucumber, Onion, Olive Oil allergies.
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