+
4 (6)

Categories: Healthy eating, Salads, Vegetables, Vegetarian

Leafless salad

Leafless salad
Los Angeles Times

When a friend invited us to dinner recently, he apologized, by saying it would be only grilled salmon or Italian sausages and "a big salad." With his wife out of town, he said, he was wrangling two young kids and ... Read more

Total time: 45 minutes | Serves 4 to 6 as a first course or side dish
Note: Other raw vegetables can be substituted for any listed here. When corn is coming into season, add the raw kernels cut from two ears of corn.
  • 1 carrot, peeled and grated
  • 1 cup small, tender sugar snap peas, strings removed and ends trimmed
  • 8 grape tomatoes, cut in half lengthwise
  • 4 radishes, cut in half and then into thin slices
  • 8 small broccoli florets
  • 1 small red bell pepper, cored, seeded and diced
  • 1/2 small cucumber, peeled, seeded and diced
  • 1/2 cup thinly sliced red cabbage
  • 1/4 cup thinly sliced red onion
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 tablespoons minced fresh basil
  • Salt and pepper to taste

Step 1Combine the carrot, sugar snaps, tomatoes, radishes, broccoli, bell pepper, cucumber, cabbage and onion in a salad bowl; toss until well mixed.

Step 2Whisk the mustard and vinegar together in a small bowl, then whisk in the olive oil. Add the garlic and basil.

Step 3Pour the dressing over the salad and toss until coated. Season well with salt and pepper.

Each of 6 servings:
88 calories; 1 gram protein; 6 grams carbohydrates; 2 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 77 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Healthy eating
Loaded meatballs
Beef lettuce wraps
Ahi tuna steeped in red wine with wilted arugula
Perfect chilled shrimp