Chopped Vegetable Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 68.5
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 237.8 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.7 g
- Protein: 1.9 g
View full nutritional breakdown of Chopped Vegetable Salad calories by ingredient
Introduction
A delicious salad using fresh vegetables. Buying the onions, celery and carrots pre-chopped will save some prep time. A delicious salad using fresh vegetables. Buying the onions, celery and carrots pre-chopped will save some prep time.Number of Servings: 6
Ingredients
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Red Ripe Tomatoes, 1 medium whole (2-3/5" dia)
Carrots, raw, .75 cup, chopped
Yellow Bell Pepper, large (3-3/4" long, 3" dia)
Hothouse Cucumber (with peel), 12”
Onions, raw, 1 cup, chopped
Celery, raw, 1 cup, diced
Lime Juice, 2 fl oz
Balsamic vinegar, 4 tablespoon
Raisins, 2 miniature boxes (.5 oz)
Nutrasweet, 1 packet
Salt, .5 tsp
Garlic powder, .5 tsp
Pepper, black, .25 tsp
Directions
1. Coarsely chop tomatoes
2. Coarsely chop seeded cucumbers
3. Chop pepper
4. Chop carrots
5. Add raisins, chopped onions and diced celery; mix well
6. Mix lime juice, vinegar, salt, pepper, garlic powder, and NutraSweet. Stir well. Refrigerate for 30 minutes before serving.
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NYEDMD.
2. Coarsely chop seeded cucumbers
3. Chop pepper
4. Chop carrots
5. Add raisins, chopped onions and diced celery; mix well
6. Mix lime juice, vinegar, salt, pepper, garlic powder, and NutraSweet. Stir well. Refrigerate for 30 minutes before serving.
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NYEDMD.