kitchen sink raw vegan salad
  • Minutes to Prepare:
  • Number of Servings: 1
Ingredients
Romaine Lettuce (salad), 5 cup, shredded Swiss Chard, 2 cup, chopped Sweet Corn, Fresh, 2 ear, medium (6-3/4" to 7-1/2" long) Zucchini, baby, 2 medium Red Ripe Tomatoes, 2 large whole (3" dia) Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) Garlic, 1 clove Celery, raw, 5 stalk, medium (7-1/2" - 8" long) Cucumber (peeled), 1 large (8-1/4" long) *Lemon Juice, .5 lemon yields
Directions
chop lettuce and swiss chard and place in extra large bowl

remove corn from cob with knife and place kernals in bowl

peel and chop cucumber and place in bowl

chop tomatoes and reserve one for dressing. place other tomato in bowl.

chop yellow bell pepper and reserve 1/2 for dressing. place other half in bowl.

peel both zucchini, chop or shred one in bowl, reserve the other for dressing.

chop celery and reserve two stalks for dressing.

Place reserved zuchinni, tomato, celery, pepper and clove of garlic and 1/2 the juice of a lemon in blender. puree till creamy.

Pour dressing over salad and enjoy.


Serving Size: makes 1 big salad or two med size salads

Number of Servings: 1

Recipe submitted by SparkPeople user SARAHBELL1234.
Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 471.2
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 893.4 mg
  • Total Carbs: 101.0 g
  • Dietary Fiber: 28.4 g
  • Protein: 25.9 g

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