Ingredients
- 1 tomato
- 1 celery stalk
- 1/2 cucumber
- 1/2 green pepper
- 45 ml wine vinegar (red)
- 30 gr onion
- 30 ml lemon juice
- 16 gr parsley
- 16 ml olive oil
- 5 ml dijon-style mustard
- 2 gr garlic powder
- 1 gr 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 5 cm 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 = half 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 half Fat
