CHOPPED VEGETABLE SALAD

• porcje: 3 servings
• całkowity czas: 15 minutes

Składniki

1 English cucumber (about 2 cups), chopped

1 medium yellow bell pepper, chopped

1 medium orange bell pepper, chopped

handful grape tomatoes, halved or quartered

1/4 red onion, diced (or 2 – 3 scallions, sliced)

2 – 3 garlic cloves, minced

1 medium lemon, juice of

1 tablespoon extra virgin olive oil

1 heaping tablespoon Dijon or stoneground mustard

1 – 2 tablespoons water

himalayan salt, to taste

fresh cracked pepper or lemon pepper, to taste

Wskazówki

Dressing: In a small bowl combine the dressing ingredients and mix well, set aside.

Assemble salad: In a large bowl, add the cucumber, bell peppers, tomatoes and onion. Pour dressing over vegetables and toss gently to coat.

Chill in the refrigerator for a few hours or enjoy at room temperature.

Serve: Salad can be enjoyed as is, or served on a bed of leafy greens or whole grain pasta..

Serves 3 – 4

Store

Leftovers can be kept in the refrigerator for up to 5 – 6 days in an airtight container.

Wartości Odżywcze

• Kalorie: 137
• Tłuszcz Całkowity: 5.4 g
• Tłuszcz Nasycony: 0.7 g
• Tłuszcz Trans: 0 g
• Cholesterol: 0 mg
• Sód: 948 mg
• Węglowodany Całkowite: 24.1 g
• Błonnik Pokarmowy: 5.8 g
• Cukry Całkowite: 8.6 g
• Białko: 4 g