Try this Chopped Vegetable Salad recipe, or contribute your own.
Suggest a better descriptionIn glass bowl combine the tomatoes, green pepper, cucumber, radishes, scallions, parsley, and mint. In a small bowl, whisk together the lemon juice, garlic, and salt and pepper to taste, add the oil in a slow stream, whisking, until the dressing is emulsified. Drizzle the dressing over the vegetables and toss the salad until combined well. Yield: 3 1/2 cups NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9047 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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Serving Size: 1 Serving (790g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 119 | ||
Calories from Fat: 93 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 12mg | 0 % | |
Potassium 231.7mg | 6 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 6.2g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 119
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