Try this Chopped Salad recipe, or contribute your own.
Suggest a better description* Note: See the "Cracked Black Pepper Garnish" recipe which is included in this collection. Cut carrots, potatoes, mushrooms, squashes, jicama, radishes and tomatoes into 1/2-inch dice. In large saucepan bring water to a boil. Blanch carrots and potatoes for 3 minutes. Drain and immediately plunge into iced water to stop the cooking. When cool, pat dry with paper towels and reserve. In a large skillet heat olive oil. Add mushrooms and squashes and saute with 1/2 teaspoon of the salt and 1/4 teaspoon of pepper for 2 to 3 minutes. Remove from pan and spread on a cookie sheet to cool. In a large bowl combine mushrooms, squashes, potatoes, carrots, radishes and tomatoes. In a blender combine 2/3 of the oregano, the remaining olive oil, red wine vinegar, remaining salt and 1/2 teaspoon pepper, the chopped peppers and puree. Arrange lettuce leaves on individual plates, top with salad, surround with avocado and sprinkle with cheese. Pour dressing over vegetables. Serve with Cracked Black Pepper Garnish. This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6119 broadcast 07-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-24-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 4 servings | ||
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Calories: 70 | ||
Calories from Fat: 26 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 31.8mg | 1 % | |
Potassium 345.7mg | 9 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 4.7g | ||
Protein 2.4g | 3 % | |
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: 70
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