Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

CHOPPED VEGETABLE SALAD




Source of Recipe


SELF


List of Ingredients




1 1/2 cups watercress, tough stems removed, leaves cut into small pieces
1 cup whole parsley leaves
1 cup diced celery (or heart of fennel)
1/4 cup chopped red onion
1 1/2 cups cherry tomatoes, halved
1/4 cup sliced radishes
3 oz string beans, trimmed and steamed
Half a small avocado, peeled and cubed
3 tbsp drained capers
1 tbsp fresh lemon juice
1 tbsp fresh orange juice
1 tbsp fresh lime juice
1 tsp sugar
1 tsp extra-virgin olive oil
1 tbsp minced mint leaves

Recipe



Combine watercress, parsley, celery, onion, tomatoes, radishes, beans, avocado, and capers in a large bowl. In a small bowl, whisk together lemon, orange and lime juices, sugar, and oil. Stir in mint. Salt and pepper to taste. Toss with salad greens



Nutritional analysis per serving: 203 calories, 7 g fat (1 g saturated fat), 30 g carbohydrates, 12 g fiber

Makes 2 servings.