California Chopped Salad
ingredients
Salad
1 medium cucumber, peeled, halved, seeded, and diced
1 medium red pepper, diced
1 medium yellow pepper, diced
2 medium carrots, peeled and diced
5 medium plum tomatoes, diced
2 scallions, thinly sliced
4 cups fresh spinach leaves or other greens
Salt and pepper to taste
Dressing
1 Tbsp. lemon juice
1 Tbsp. white wine vinegar
2 tsp. Dijon mustard
1 garlic clove, minced
3 Tbsp. olive oil
preparation
8 servings
Serving size: 1 cup
Preparation time: 20 minutes
1. In a large bowl, combine the cucumber, red pepper, yellow pepper, carrots, plum tomatoes, and scallions. On a serving platter or in a serving bowl, place the spinach leaves or other desired greens. Set aside.
2. Whisk together the lemon juice, vinegar, mustard, and garlic. Slowly add the oil, salt, and pepper and whisk well. Pour over the chopped vegetables and then turn out the chopped salad onto lettuce leaves and serve.
nutrition
Vegetable exchanges 1
Fat exchanges 1
Amount per serving
Calories 80
Calories from Fat 45
Total Fat 5 g
Saturated Fat 0.7 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 60 mg (without added salt)
Total Carbohydrate 7 g
Dietary Fiber 2 g
Sugars 4 g
Protein 2 g
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