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Veggie Tossed Salad Recipe
Veggie Tossed Salad Recipe photo by Taste of Home

Veggie Tossed Salad Recipe

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This simple salad delivers a dose of veggies and great fresh flavors. Feel free to try it with your favorite dressing. Evelyn Slade - Fruita, CO
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

  • 1-1/2 cups torn romaine
  • 1-1/2 cups fresh baby spinach
  • 3/4 cup sliced fresh mushrooms
  • 3/4 cup grape tomatoes
  • 1/2 cup sliced cucumber
  • 1/3 cup sliced ripe olives
  • 1 tablespoon grated Parmesan cheese
  • 1/4 cup reduced-fat Italian salad dressing

Nutritional Facts

1 cup equals 62 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 245 mg sodium, 5 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Directions

  1. In a large bowl, combine the first seven ingredients. Add salad dressing; toss to coat. Yield: 4 servings.
Originally published as Veggie Tossed Salad in Healthy Cooking August/September 2009, p63

Nutritional Facts

1 cup equals 62 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 245 mg sodium, 5 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Reviews for Veggie Tossed Salad(1)

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Reviewed Apr. 24, 2012

Very good. Simple. The combination tastes great.

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