Summer Bounty Salad

Summer Bounty Salad

Serving Size: 1 cup | Serves: 8

Ingredients:

  • 7 cups vegetables (zucchini, broccoli, carrots, radishes, green onions), chopped
  • 1 pepper (green, red, or yellow) sliced (1 to 1 1/2 cups)
  • 2 tomatoes (red, yellow, or mixed)
  • 2/3 cup light or fat free salad dressing

Instructions:

  1. Wash and prepare the vegetables. (Cut the carrots, zucchini, radishes, green onions, and pepper in slices. Make the broccoli and cauliflower into florets. Slice or chop tomatoes.)
  2. Combine all vegetables and salad dressing in a bowl, stirring to coat vegetables with dressing.
  3. Cover and refrigerate 1 to 3 hours to blend flavors. Store any leftovers in refrigerator and use within 3 days.

 

Nutrition information per serving:

60 calories, 2.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 220 mg sodium, 10 g total carbohydrate, 3 g fiber, 5 g sugar, 2 g protein

This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu.

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