Vegetable Salad with Shallot Dressing
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Nutrition Facts |
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| Makes 2 servings |
| Amount Per Serving |
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| Calories |
139.2 |
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| Total Carbs |
13.6 g |
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| Dietary Fiber |
3 g |
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| Sugars |
7.6 g |
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| Total Fat |
8.6 g |
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| Saturated Fat |
1 g |
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| Unsaturated Fat |
7.6 g |
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| Potassium |
473.7 mg |
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| Protein |
2.2 g |
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| Sodium |
254.3 mg |
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Dietary Exchanges
1 1/2 Fat, 2 Vegetable
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| See the Detailed Nutritional Analysis |
| Powered by ESHA |
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Ingredients
0.5
tbsp
shallots, chopped
0.25
tsp
minced garlic
1
tbsp
olive oil
1
tbsp
balsamic vinegar
0.12
tsp
salt
1
pinch
black pepper
1
large tomato
, coarsely chopped
1
Onion, red, fresh, small, whole
, coarsely chopped
1
small cucumber, peeled
, seeded and coarsely chopped
1
small red bell peppers
, seeded and coarsely chopped
6
fresh basil leaves
, shredded
1
Croutons, spicy Italian, fat free, classic cut
4
Olives, black, jumbo, pitted, canned
, cut into quarters
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Directions
1 Whisk the shallot, garlic, olive oil, vinegar, salt, and pepper together in a bowl.
2 Place the tomato, onion, cucumber, bell pepper, and basil in a separate bowl. Pour the shallot mixture over the vegetables and toss to mix.
3 Add the olives and croutons and toss to mix.
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