1 medium tomatoes, chopped
1/2 medium cucumber, chopped
1/2 medium green pepper, seeded chopped
1/2 medium yellow pepper, seeded chopped
1 celery stalk, finely chopped
1/4 cup onion, chopped
1 tbsp. parsley, fresh, chopped
FOR THE HERB DRESSING:
3 tbsp. red wine vinegar
2 tbsp. lemon juice, fresh squeezed
1 tbsp. olive oil
1 tsp. Dijon-style mustard
1/2 tsp. oregano
1/2 tsp. garlic powder
Instead of blending the vegetables to make the traditional soup, stop at the chopping phase
and serve as a salad.
Combine first 6 ingredients in a 13x9x2-inch baking dish.
Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended.
Pour dressing over the vegetables; toss gently Chill at least 2 hours.
Arrange lettuce leaves on serving platter. Spoon salad over leaves and serve.
Yield: 5 servings
One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2. 8 g
Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg
Exchange: 1 Vegetable 1/2 Fat