Crispy Vegetable Salad


1 bag (1 lb.) salad greens
4 c. broccoli florets
2 large carrots, peeled and thinly sliced
1 large red bell pepper, seeded and thinly sliced
1 bunch radishes, cut in half
2 stalks celery, thinly sliced
1 bottle (8-oz.) fat-free Italian salad dressing


Rinse salad greens under running cold water. Drain in colander or on towel. Combine broccoli, carrots, bell pepper, radishes, and celery with dressing. Toss. Cover and refrigerate at least 15 minutes. Toss with salad greens just before serving. Serves 8.

Nutritional Information:

Per serving: calories: 58; protein: 1 gram; carbohydrate: 12 grams; fat: 0 grams; cholesterol: 0 milligrams.

Georgia E. Hodgkin is on the faculty of the Department of Nutrition and Dietetics, School of Allied Health Professions, Loma Linda University, where dietetics has been part of the curriculum since 1908 with the focus on vegetarian nutrition.

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