- Serves: 4; 1/2 cup per serving
1 cup grape tomatoes, halved
1/2 cup chopped unpeeled cucumber (English, or hot house, preferred)
1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped fresh basil
1/4 cup shredded reduced-fat four-cheese Italian blend
2 tablespoons plain rice vinegar
1 1/2 teaspoons sugar
1/2 teaspoon olive oil (extra-virgin preferred)
1 small garlic clove, minced
In a medium bowl, stir together the salad ingredients.
In a small bowl, whisk together the dressing ingredients. Pour over the salad. Toss lightly to coat. For peak flavor, cover and refrigerate for 30 minutes to 1 hour before serving.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- Saturated Fat
- Trans Fat
- Polyunsaturated Fat
- Monounsaturated Fat
This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.