8 Servings
4 ounces mushrooms, sliced
1 green bell pepper, seeded and sliced
1
cucumber, peeled and sliced
1 zucchini, or summer squash, cubed
1 carrot, shredded
4
ounces green beans, sliced
4 ounces peas
1 cup alfalfa sprouts
4 ounces
sliced pitted black olives
4 scallions, chopped
2 tablespoons pumpkin seeds
Marinade
4 tablespoons lemon juice
4 tablespoons low calorie Italian salad
dressing
2 tablespoons basil
2 tablespoons thyme
2 tablespoons mint
1
clove garlic, minced
freshly ground black pepper, (optional)
Salad Greens
1
head romaine lettuce
8 ounces spinach
1 bunch leaf lettuce
Place prepared vegetables in a large salad bowl. Set aside.
In a medium
bowl, combine all marinade ingredients. Stir to mix well. Pour over vegetables.
Cover
and refrigerate for at least 30 minutes.
Meanwhile, rinse salad greens, remove
stems and tear into bite size pieces. Cover and refrigerate.
Combine marinated
vegetables and salad greens. Toss and serve.
Amount Per Serving
Calories 88 Calories from Fat 27
Percent Total Calories
From:
Fat 30% Protein 16% Carb. 53%
Nutrient Amount per Serving Value
Total Fat 3 g 5%
Saturated Fat 0 g 2%
Cholesterol 0 mg 0%
Sodium 215 mg 9%
Total Carbohydrate 12 g 4%
Dietary Fiber 2 g 9%
Sugars 0 g
Protein 4 g
Vitamin A 104% Vitamin C 61% Calcium 0% Iron 22%
