Chopped Veggie Salad
Fresh and full of summer flavor

Serves 6 - 1 cup servings

2 cups hothouse cucumber, chopped
1 cup chopped orange bell pepper
1 cup chopped yellow bell pepper
1 cup chopped ripe Roma tomato
1/2 cup chopped green onion
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced

Combine first 5 ingredients in a large bowl. Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a small bowl; stir well with a whisk. Pour dressing over vegetables; toss gently to coat.

Per Serving (1 cup): 36 Calories; 1g Fat (20.9% calories from fat); trace Saturated Fat; 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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