Marinated Vegetable Salad - 7g Carbs, 1g Fiber, 4g Sugar
From: The American Heart Association
The vibrant colors and flavors of this salad add pizzazz to any meal.
Serves: 4
Serving Size: 1/2 cup
--> Salad
1 cup grape tomatoes, halved
1/2 cup chopped unpeeled cucumber (English, or hot house, preferred)
1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped fresh basil
1/4 cup shredded reduced-fat four-cheese Italian blend
--> Dressing
2 Tbsp plain rice vinegar
1 1/2 tsp sugar
1/2 tsp olive oil (extra-virgin preferred)
1 small garlic clove, minced
In a medium bowl, stir together the salad ingredients.
In a small bowl, whisk together the dressing ingredients. Pour over
the salad. Toss lightly to coat. For peak flavor, cover and refrigerate
for 30 minutes to 1 hour before serving.
Cook's Tip - -
If the Italian cheese blend isn't available, you can use low-fat
mozzarella cheese. You'll miss out on a pleasant smoky flavor, however.
Serves: 4
Serving Size: 1/2 cup
Nutritional per Serving:
54 Calories, 2g Total Fat, 0.5g Saturated Fat, 0g Trans Fat,
0g Polyunsaturated Fat, 0.5g Monounsaturated Fat, 3mg Cholesterol,
62mg Sodium, 7g Carbs, 1g Fiber, 4g Sugar, 3g Protein
Dietary Exchanges: free
