Saturday, March 31, 2012

Vegetable & Nut Salad

Arizona weather gives us two growing seasons and the lettuce and peppers are looking mighty fine now in my garden. Here is a recipe to use the bounty from nature.

Vegetable & Nut Salad
1 pkg (10 oz) salad greens OR pick your own
1 red pepper, chopped
1 cup cooked fresh corn
1 cup shredded cabbage
1/2 cup sliced cucumbers, halved
1/2 cup slivered almonds, toasted
1/4 cup Light Asian Toasted Sesame Dressing

Combine all ingredients and enjoy. The red pepper in this colorful salad is an excellent source of vitaminC and teams up with the lettuce to provide vitamin A.

Makes 6 servings, about 1 1/3 cup each.

How to Toast Nuts: Toasting nuts adds crunch and intensifies flavor. To toast nuts in the oven, spread nuts in a single layer in shallow baking pan. Bake at 350 for 10 - 15 minutes or until golden brown, stirring occasionally.

Nutrition information: 120 calories, 6 g total fat, 0.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 110 mg sodium, 15 g carbohydrates, 4 g fiber, 4 g sugars, 4 g protein.