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.

Ingredients

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

Directions

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