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Red and Green Mélange Salad
Source: dLife

A fresh cucumber, bell pepper, bean sprout, and arugula salad topped with a sweet vinegar dressing.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 60.3
Total Carbs 12.4 g
Dietary Fiber 2.3 g
Sugars 2.8 g
Total Fat 0.3 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 234.2 mg
Protein 4.2 g
Sodium 743.5 mg
Dietary Exchanges
, 2 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  Cucumber, with o skin, fresh, sliced
2 tsp  kosher salt
1 each  medium red bell peppers
3 cup  fresh bean sprouts
4 oz  arugula
3 tbsp  rice vinegar
1 1/2 tbsp  low sodium soy sauce
2 tsp  sugar
2 tsp  fresh ginger root
  1. Combine cucumber and salt in a bowl, gently smashing slices. Let rest 10 minutes.
  2. In the mean time, chop bell pepper into 1/8-inch pieces.
  3. Go through bean sprouts and take off any discolored or tough stems.
  4. Coarsely chop arugula.
  5. Whisk together vinegar, fish sauce, sugar, and ginger.
  6. Wash and dry cucumber slices, squeeze to release any extra moisture. Mix together cucumbers, bell peppers, bean sprouts, and arugula. Drizzle dressing overtop and gently toss.

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