End of Summer Salad
| 8 |
30 |
239 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
15 min |
2
|
As the summer is slowly turning into fall, there are so many delicious vegetables harvested in abundance. Pair it with beans.
Ingredients
|
2 medium ear
|
Sweet yellow corn
(organic)
|
|
1 medium pepper(s)
|
Red bell pepper
(diced)
|
|
1 cucumber(s)
|
Cucumber
(sliced in thin circles or half moons)
|
|
1 head
|
Lettuce, romaine
(rinsed off & dried well)
|
|
1 medium
|
Zucchini
(roasted or grilled; sliced; optional)
|
|
1 medium
|
Peach
(fresh; sliced; or nectarine; optional)
|
|
1 cup
|
Cherry Tomatoes
(diced; or heirloom tomatoes; optional)
|
|
1 sprig
|
Cilantro (coriander)
(chopped or Basil, or Parsley, or Mint; optional)
|
Instructions
- Rinse off the lettuce, dry well and chop roughly into smaller pieces.
- Steam the corn for a few minutes until crisp. Then cut the kernels off the cob.
- Chop the pepper and cucumber.
- Prepare any other veggies or herbs that you’d like to add to the salad.
- Mix the veggies all together.
- Toss salad with approved dressing when ready to serve.
- You can also top with fresh herbs, and sliced fresh peaches.
Notes:
Try grilling the red peppers and corn before chopping and adding to the salad.
Vegetables
provide key vitamins and minerals important for health and maintenance of the body!
Nutrition Facts
Per Portion
Calories
239
Calories from fat
28.6
Calories from saturated fat
12.6
Total Fat
3.2 g
Saturated Fat
1.4 g
Trans Fat
0
Polyunsaturated Fat
1.2 g
Monounsaturated Fat
0.5 g
Cholesterol
0
Sodium
54 mg
Potassium
1931 mg
Total Carbohydrate
48 g
Dietary Fiber
12.4 g
Sugars
28.4 g
Protein
10.6 g
Dietary servings
Per Portion
| Fruit |
0.5 |
| Vegetables |
12.1 |
Energy sources
Meal Type(s)
