Chopped Summer Salad with Mint and Parmesan Dressing


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Cooking receipe to make Chopped Summer Salad with Mint and Parmesan Dressing under category Low Carb Recipes. You may find some video clips related to this receipe below.

Chopped Summer Salad with Mint and Parmesan Dressing

Serves 4-6

1 clove garlic, minced

1/2 tsp. salt

2 tsp. Dijon mustard

1 Tbsp. white wine vinegar

5 Tbsp. vegetable oil

3 Tbsp. olive oil

1 1/2 cups peeled, seeded cucumber, diced into 1/2-inch cubes

1 head of romaine lettuce, washed, dried and cut into 1/2-inch squares

1 cup radishes, diced into 1/2-inch cubes

1 cup tomatoes, diced into 1/2-inch cubes

1 cup yellow pepper, cut into 1/2-inch squares

1/4 cup finely diced red onion

1/2 cup freshly grated Parmesan cheese

1/2 cup coarsely chopped mint

In a small bowl, whisk the garlic, salt, Dijon mustard and vinegar together. Slowly whisk in the vegetable and olive oils.

Mix all the vegetables together in a large bowl. Pour the dressing over the vegetables and toss well. Add the Parmesan cheese and mint and toss again.

Total Carbohydrates: 33.21

Total Carbohydrates Minus Fiber: 17.35

Carbohydrates per Serving (4 servings): 8.30

Carbohydrates per Serving minus Fiber (4 servings): 4.33

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