Summer Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 96.3
- Total Fat: 6.5 g
- Cholesterol: 5.6 mg
- Sodium: 75.4 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 2.0 g
- Protein: 3.5 g
View full nutritional breakdown of Summer Salad calories by ingredient
Introduction
A hybrid of your favorite salads, this creative and exciting salad will always spice up your lunch or dinner! A hybrid of your favorite salads, this creative and exciting salad will always spice up your lunch or dinner!Number of Servings: 6
Ingredients
-
1 cucumber (6"-8")
1/2 cup white corn
1 julienned red pepper
1 tsp cilantro or parsley
1/4 onion
15 button mushrooms
1/4 cup feta cheese
2 tbsp vegetable oil or olive oil
1/4 cup Italian or Caesar dressing
Directions
Retrieve a salad bowl large enough to hold your Summer Salad.
Remove stalks from mushrooms and slice into 2-3mm slices.
Slice onion into long, thin slices.
Heat oil and sautee onions, mushrooms, and white corn frying pan.
Turn onions and mushrooms. Remove from heat when onions are translucent. Let cool while preparing other elements.
Slice cucumber into 4-5 millimeter slices.
Julienne (or slice) red pepper into 2-3mm slices.
Finely chop cilantro or parsley.
Add cooled sauteed mixture to salad.
Crumble feta cheese over salad and add light salad dressing of your choice.
Serving Size: Makes enough for approximately 6 1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ERIKACHRISTINE7.
Remove stalks from mushrooms and slice into 2-3mm slices.
Slice onion into long, thin slices.
Heat oil and sautee onions, mushrooms, and white corn frying pan.
Turn onions and mushrooms. Remove from heat when onions are translucent. Let cool while preparing other elements.
Slice cucumber into 4-5 millimeter slices.
Julienne (or slice) red pepper into 2-3mm slices.
Finely chop cilantro or parsley.
Add cooled sauteed mixture to salad.
Crumble feta cheese over salad and add light salad dressing of your choice.
Serving Size: Makes enough for approximately 6 1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ERIKACHRISTINE7.