Garden Side Salad
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Ingredients
- 5 oz container salad greens of choice like Spring Mix, arugula, baby spinach, baby kale, etc.
- 1/2 cup julienne or sliced carrot[s] or any other low cal vegetable of choice
- 1/2 cup sliced cucumber or any other low cal vegetable of choice
- 1/4 cup sliced red onion or any other low cal vegetable of choice
- 1 medium tomato or any other low cal vegetable of choice
Ingredients
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Instructions
- Wash salad greens of choice. Add to salad spinner to remove excess water. Split greens between 2 salad bowls.
- Wash remaining vegetables. Remove ends from carrot, peel, and slice into julienne strips or regular slices. Cut 1/2 cup cucumber slices. Cut 1/4 cup red onion slices, remove skin, and discard. Cut out stem from tomato, discard, and cut tomato into wedges.
- Add half of the prepared vegetables to each salad. Serve with 1/2 serving or 2 tablespoons Reduced-calorie Balsamic Dressing per salad. Or use 2 tablespoons of any other Skinny5 Reduced-calorie Salad Dressing of choice per side salad.
- Skinny5 Reduced Calorie Salad Dressing - in a large jar with a tight fitting lid, add 1 cup balsamic vinegar, 1/2 cup extra virgin olive oil, juice of 2 large lemons, fresh-squeezed, 6 droppers Stevia liquid {or 6 small packets Stevia powder}. Shake well. Optional - add 2 cloves garlic, pressed or minced. If using, add salt and pepper, to taste.
Recipe Notes
Nutrition Facts
Garden Side Salad
Amount Per Serving
Calories 55
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Saturated Fat 0.1g
1%
Polyunsaturated Fat 0.3g
Sodium 59mg
2%
Potassium 546mg
16%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
16%
Sugars 5g
Protein 3g
6%
Vitamin A
239%
Vitamin C
49%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
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