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By Karen Barnaby

Chopped Summer Salad with Mint and Parmesan Dressing

Serves 4-6

  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 2 tsp. Dijon mustard
  • 1 Tbsp. white wine vinegar
  • 5 Tbsp. vegetable oil
  • 3 Tbsp. olive oil
  • 1 1/2 cups peeled, seeded cucumber, diced into 1/2-inch cubes
  • 1 head of romaine lettuce, washed, dried and cut into 1/2-inch squares
  • 1 cup radishes, diced into 1/2-inch cubes
  • 1 cup tomatoes, diced into 1/2-inch cubes
  • 1 cup yellow pepper, cut into 1/2-inch squares
  • 1/4 cup finely diced red onion

  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup coarsely chopped mint

In a small bowl, whisk the garlic, salt, Dijon mustard and vinegar together. Slowly whisk in the vegetable and olive oils.

Mix all the vegetables together in a large bowl. Pour the dressing over the vegetables and toss well. Add the Parmesan cheese and mint and toss again.
Total Carbohydrates: 33.21
Total Carbohydrates Minus Fiber: 17.35
Carbohydrates per Serving (4 servings): 8.30
Carbohydrates per Serving minus Fiber (4 servings): 4.33

Copyright © 2000-2005, Karen Barnaby. All rights reserved.

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