Summer veggie salad

By sexyswamprat

Ingredients
  • 2 1/2 cups (415 g) fresh corn kernels, about 5 medium ears

  • 2 cups (320 g) fresh or frozen peas

  • 8 ounces (240 g) jicama, peeled and julienned

  • 8 ounces (240 g) fresh cauliflower florets, trimmed and thinly sliced

  • 1 large red bell pepper, 8 ounces (240 g), seeded and julienned

  • 1/2 pound (240 g) fresh bean sprouts

  • Dressing:

  • 2 shallots, minced

  • 2 tablespoons (30 ml) white wine or champagne vinegar

  • 3 tablespoons (45 ml) grapeseed or canola oil

  • 1/4 cup (12 g) snipped fresh chives

  • salt (optional) and freshly ground pepper to taste

Directions
  1. In separate pots of boiling water, blanch corn and the peas for 2 minutes, drain well, and place in a large bowl.

  2. Add the jicama, cauliflower, red bell pepper, and bean sprouts. Cover and refrigerate until ready to serve.

  3. Just before serving, whisk together the dressing ingredients. Pour over the vegetables and toss. Serve at once


Nutritional Facts

Servings
1
Per serving
102 calories (33% calories from fat)
4 g protein
4 g total fat (0.4 g saturated fat)
15 g carbohydrate
4 g dietary fiber
0 cholesterol
14 mg sodium
Diabetic exchanges
1 carbohydrate (1 bread/starch)
1/2 fat

lunch side side dish vegetables vegetarian gluten free dairy free anti inflammatory low saturated fat

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