This pretty, quick-to-prepare, and divine-tasting salad is perfect for potlucks and summer lunches. Vary the vegetables and try other vinaigrettes in this chapter (pages 96–97) for different flavors.
Recipe information
Yield
Serves 10; 1/2 cup per serving
Ingredients
Salad
Dressing
Preparation
Step 1
In a large bowl, toss together the salad ingredients.
Step 2
In a small bowl, whisk together the dressing ingredients. Pour over the salad, tossing well. Cover and refrigerate for 6 to 24 hours, stirring occasionally.
Cook’s Tip
Step 3
Vinegar-based dressings make great no-sodium or low-sodium marinades for beef, seafood, poultry, and vegetables to be grilled or broiled.
Nutrition Information
Step 4
(Per serving)
Step 5
Calories: 52
Step 6
Total fat: 3.0g
Step 7
Saturated: 0.0g
Step 8
Trans: 0.0g
Step 9
Polyunsaturated: 1.0g
Step 10
Monounsaturated: 2.0g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 24mg
Step 13
Carbohydrates: 6g
Step 14
Fiber: 2g
Step 15
Sugars: 4g
Step 16
Protein: 1g
Step 17
Calcium: 22mg
Step 18
Potassium: 193mg
Dietary Exchanges
Step 19
1 vegetable
Step 20
1/2 fat
