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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Red and Green Mélange Salad

Source: dLife

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

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 0.3 Fat, 2.1 Vegetables, 0.1 Other Carbs,

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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Servings

Ingredients

Directions

Combine cucumber and salt in a bowl, gently smashing slices. Let rest 10 minutes.
In the mean time, chop bell pepper into 1/8-inch pieces.
Go through bean sprouts and take off any discolored or tough stems.
Coarsely chop arugula.
Whisk together vinegar, fish sauce, sugar, and ginger.
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.