- Serves: 4; 1/2 cup per serving
Description
The vibrant colors and flavors of this salad add pizzazz to any meal.
Ingredients
Salad
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
Dressing
2 tablespoons plain rice vinegar
1 1/2 teaspoons sugar
1/2 teaspoon olive oil (extra-virgin preferred)
1 small garlic clove, minced
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
Dressing
2 tablespoons plain rice vinegar
1 1/2 teaspoons sugar
1/2 teaspoon olive oil (extra-virgin preferred)
1 small garlic clove, minced
Cooking Instructions
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.
Cook's Tip
If the Italian cheese blend isn’t available, you can use low-fat mozzarella cheese. You’ll miss out on a pleasant smoky flavor, however.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- 54
- Total Fat
- 2.0g
- Saturated Fat
- 0.5g
- Trans Fat
- 0.0g
- Polyunsaturated Fat
- 0.0g
- Monounsaturated Fat
- 0.5g
- Cholesterol
- 3mg
- Sodium
- 62mg
- Carbohydrates
- 7g
- Fiber
- 1g
- Sugar
- 4g
- Protein
- 3g
Dietary Exchanges
free
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.