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Garden Greens Salad Recipe
|Sweet red pepper||1 Large|
|White wine vinegar||3 Tablespoon|
|Olive oil||2 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)|
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
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.