Amy And Jim S Special Salad Recipe
Ingredients
| VEGETABLES | ||
| Mushrooms | 1/4 pound, sliced | |
| 1 green bell pepper, seeded and sliced | ||
| 1 cucumber, peeled and sliced | ||
| 1 zucchini or summer squash, cubed | ||
| Carrot | 1 , shredded | |
| Green beans | 1/4 pound, sliced | |
| Peas | 1/4 pound | |
| Alfalfa sprouts | 1 Cup (16 tbs) | |
| Ripe olives | 1/4 Cup (16 tbs), pitted | |
| Scallions | 4 , chopped | |
| Pumpkin seeds | 2 Tablespoon | |
| MARINADE | ||
| Lemon juice | 4 Tablespoon | |
| 4 tablespoons reduced-calorie Italian dressing | ||
| Dried basil | 1 Tablespoon | |
| Dried thyme | 1 Tablespoon | |
| Dried mint | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Ground black pepper | To Taste | |
| Romaine lettuce head | 1 (SALAD GREENS) | |
| Spinach | 1/2 pound (SALAD GREENS) | |
| Leaf lettuce | 1 Bunch (100gm) (SALAD GREENS) | |
Directions
Place prepared vegetables in large salad bowl.
Set aside.
In a medium bowl, combine all marinade ingredients.
Stir to mix thoroughly.
Pour over vegetables.
Cover and refrigerate for at least 30 minutes.
Meanwhile, rinse salad greens, remove stems and tear into bite-size pieces.
Cover and refrigerate.
Combine marinated vegetables and salad greens.
Toss and serve.
Set aside.
In a medium bowl, combine all marinade ingredients.
Stir to mix thoroughly.
Pour over vegetables.
Cover and refrigerate for at least 30 minutes.
Meanwhile, rinse salad greens, remove stems and tear into bite-size pieces.
Cover and refrigerate.
Combine marinated vegetables and salad greens.
Toss and serve.
Chef
