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Garden Greens Salad

Veggie.Lover's picture
  Sweet red pepper 1 Large
  White wine vinegar 3 Tablespoon
  Water 2 Tablespoon
  Olive oil 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Minced fresh basil 1 Tablespoon
  Torn red leaf lettuce 2 Cup (32 tbs)
  Torn green leaf lettuce 2 Cup (32 tbs)
  Torn romaine lettuce 2 Cup (32 tbs)
  Chopped tomato 1 Cup (16 tbs)
  Chopped cucumber 1 Cup (16 tbs)

Cut pepper in half lengthwise; remove and discard seeds and membrane.
Place pepper, skin side up, on a foil-lined baking sheet.
Bake at 425° for 20 to 25 minutes or until skin is browned.
Cover with aluminum foil; let cool.
Peel and discard skin.
Place roasted pepper, vinegar, and next 4 ingredients in container of an electric blender.
Cover and process until mixture is smooth; transfer to a small bowl.
Stir in basil.
Cover and chill at least 1 hour.
Combine lettuces, tomato, and cucumber in a large bowl; toss gently.
Arrange lettuce mixture evenly on individual plates.
Spoon red pepper mixture over salads.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 229 Calories from Fat 102

% Daily Value*

Total Fat 12 g17.9%

Saturated Fat 1.6 g7.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 556.2 mg23.2%

Total Carbohydrates 27 g8.9%

Dietary Fiber 9.6 g38.5%

Sugars 14.1 g

Protein 7 g14.5%

Vitamin A 523.5% Vitamin C 388%

Calcium 15.8% Iron 25.4%

*Based on a 2000 Calorie diet

Garden Greens Salad Recipe