Chopped Summer Salad With Mint And Parmesan Dressing
Serves 4-6
* 1 clove garlic, minced
* 1/2 tsp. salt
* 2 tsp. Dijon mustard
* 1 Tbsp. white wine vinegar
* 5 Tbsp. vegetable oil
* 3 Tbsp. olive oil
* 1 1/2 cups peeled, seeded cucumber, diced into 1/2-inch cubes
* 1 head of romaine lettuce, washed, dried and cut into 1/2-inch squares
* 1 cup radishes, diced into 1/2-inch cubes
* 1 cup tomatoes, diced into 1/2-inch cubes
* 1 cup yellow pepper, cut into 1/2-inch squares
* 1/4 cup finely diced red onion
* 1/2 cup freshly grated Parmesan cheese
* 1/2 cup coarsely chopped mint
In a small bowl, whisk the garlic, salt, Dijon mustard and vinegar together. Slowly whisk in the vegetable and olive oils.
Mix all the vegetables together in a large bowl. Pour the dressing over the vegetables and toss well. Add the Parmesan cheese and mint and toss again.
Total Carbohydrates: 33.21
Total Carbohydrates Minus Fiber: 17.35
Carbohydrates per Serving (4 servings): 8.30
Carbohydrates per Serving minus Fiber (4 servings): 4.33
