Seven-Vegetable Salad

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
In this colorful version of a chopped salad, shredded vegetables are tossed with a tangy lemon vinaigrette. For a perfect take-along lunch, pack the dressing in a separate container and dress the salad just before eating. Really pressed for time? Use a prepared no-sugar-added dressing of your choice.

Ingredients

  • 1 large carrot(s)
    halved lengthwise
  • 4 spear(s) asparagus
    medium
  • 1 small zucchini
    quartered lengthwise
  • 4 leaves lettuce, Belgian endive
  • 1/2 medium pepper(s), red, bell
  • 10 whole peas, sugar snap
    (strings removed) or green beans
  • 2 tablespoon oil, olive, extra-virgin
  • 1 medium lemon
    juiced (use 1 tablespoon)
  • 1 tablespoon vinegar, white wine
  • salt
    to taste
  • peppercorns, black
    freshly ground, to taste
  • 1 1/2 cup(s) beans, garbanzo (chickpeas)
    or cannellini beans, drained and rinsed
  • 3 tablespoon cheese, goat, reduced-fat
  • 1/2 cup(s) pea shoots
    or alfalfa sprouts

Instructions


  • 1

    Insert the shredded disk in a food processor. With the motor running, drop the asparagus, carrot, and zucchini through the feed tube to shred. With a sharp knife, thinly slice the endive, bell pepper, and snap peas.

  • 2

    In a large serving bowl, whisk together the oil, lemon juice, vinegar, and salt and pepper to taste. Add all the vegetables and the chickpeas and toss until thoroughly coated. Season to taste with additional salt and pepper.

  • 3

    Mound the salad onto 4 plates, dot evenly with the goat cheese, and sprinkle with the pea shoots.

Tip: If you don't have a food processor, a sturdy vegetable peeler will work just fine for shredding the vegetables. While you're at it, you might as well shred extra, since the vegetables will keep for 2 days in a covered container in the fridge. Cook Once, Eat Twice: Double the recipe and add tuna to the extra for a heartier salad.

Nutritional Information Amount Per Serving
  • Calories190
  • Total Fat10g
  • Saturated Fat2g
  • Sodium160mg
  • Carbohydrates20g
  • Dietary Fiber6g
  • Protein8g
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