Chopped Vegetable Salad
Recipe from Judy Dodd. Makes 3 cups. Serves 2-4
Preparation Time: 15 minutes
This can double as a main dish for a vegetarian adding crumbled feta or tofu or nuts for protein.
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup chopped vegetable (any combination of bell pepper, jicama, onions, cucumber, carrots, tomatoes, celery, zucchini, broccoli, cauliflower….as desired)
1 - 2 tablespoons balsamic vinegar or wine vinegar
2 cups Romaine lettuce, washed, dried and torn into small pieces
Fresh cracked black pepper
Olive Oil Spray
Add vinegar to chopped vegetables and let marinate for a few minutes.
Spray lettuce leaves with olive oil spray for added flavor.
Combine vegetables with lettuce.
Tips and Variations:
Substitute 1 teaspoon Italian Herb Mix for the oregano and basil
Or use fresh herbs Substitute: 2 teaspoons fresh for each 1/2 teaspoon dry
Optional additions, dried cranberries or raisins or sliced strawberries, pine nuts or chopped walnuts or almonds, feta or crumbled tofu.
Nutrition Information for 1 serving: 1 1/2 cups
Calories: 60; Protein: 2 grams; Total Fat: <1 gram; Carbohydrates: 7 grams; Fiber: 2 grams; Sodium: 23 milligrams