Ingredients
- 1 tomato
- 1 celery stalk
- 1/2 cucumber
- 1/2 green pepper
- 3 tb wine vinegar (red)
- 1/4 c onion
- 2 tb lemon juice
- 1 tb parsley
- 1 tb olive oil
- 1 ts dijon-style mustard
- 1/2 ts garlic powder
- 1/2 ts oregano
Instead of blending the vegetables to make the traditional soup, stop at the chopping phase and serve as a salad. Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish. Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended. Pour dressing over the vegetables; toss gently Chill at least 2 hours. Arrange lettuce leaves on serving platter. Spoon salad over leaves and serve. Yield: 5 servings One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg Exchange: 1 Vegetable 1/2 Fat
