Try this Farmers Market Chopped Salad recipe, or contribute your own.
Suggest a better descriptionIn a small mixing bowl, combine the shallot, vinegar, lemon juice, and mustard and whisk to combine. Slowly add the oil, whisking to incorporate. Add the yogurt, salt and pepper and blend well. Taste for seasoning. Combine all the salad ingredients in a large salad bowl. Add the dressing and toss until all the vegetables are well coated. Sprinkle with freshly ground pepper, if desired, and serve. ADVANCED PREPARATION: The dressing can be prepared up to 1 day ahead and refrigerated. Whisk the dressing well before using. The salad can be prepared up to 2 hours ahead and refrigerated. Per serving: 522 Calories (kcal); 43g Total Fat; (67% calories from fat); 16g Protein; 30g Carbohydrate; 1mg Cholesterol; 165mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0025 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1627g) | ||
Recipe Makes: 1 | ||
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Calories: 532 | ||
Calories from Fat: 200 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.2g | 30 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 22.6mg | 7 % | |
Sodium 960.1mg | 33 % | |
Potassium 3953.2mg | 104 % | |
Total Carbohydrate 66.6g | 20 % | |
Dietary Fiber 29.8g | 119 % | |
Sugars, other 36.9g | ||
Protein 31g | 44 % | |
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: 532
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