Marinated Garden Salad
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Makes 6 side salads
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| Marinade: |
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| 1/2 cup (125 mL) |
vegetable oil |
| 3 tbsp (50 mL) |
red wine vinegar |
| 1 tbsp (15 mL) |
grated Parmesan cheese |
| 2 |
Ontario Green Onions, sliced |
| 1 tsp (5 mL) |
dried basil |
| ½ tsp (2 mL) |
sugar |
| ½ tsp (2 mL) |
dry mustard |
| ½ tsp (2 mL) |
salt |
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Pepper, to taste |
| Salad: |
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| 2 |
medium Ontario Carrots, sliced |
| 15 |
medium Ontario Mushrooms, sliced |
| 6 |
medium Ontario Radishes, sliced |
| ½ |
medium Ontario Field Cucumber, halved
and sliced |
| 1 cup (250 mL) |
sliced Ontario Celery |
| 4 cups (1L) |
torn Ontario Iceberg Lettuce |
| 2 cups (500 mL) |
torn Ontario Spinach |
| 2 |
mediuim Ontario Tomatoes, cut into
wedges |
Marinade:
In medium-sized bowl, shisk together all marinade ingredients.
Stir in carrots, muchrooms, radishes, cucumber and celery. Cover
and chill about 1 hour.
Salad:
Just before serving, combine lettuce and spinach; divide evenly
among 4 salad plates. (or, place on large serving plate.) Spoon
marinated vegetables on top. Garnish with tomato wedges.
| Nutritional Information: |
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| 1 Serving (1 side salad): |
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Protein: |
3 grams |
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Fat: |
10 grams |
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Carbohydrates: |
10 grams |
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Calories: |
142 |
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