The EatingWell Diet House Salad
Starting a meal with a “garden” or “house” salad at restaurants is a winning appetite-cutting strategy that works just as well at home. This everyday side salad is a breeze to make; try it with soup or a sandwich for lunch, or for your first course at dinner.
From EatingWell: The EatingWell Diet (2007)
Yield: 4 servings, 1 1/2 cups each
Active Time: 10
Total Time: 10
- 4 cups torn green leaf lettuce
- 1 cup sprouts
- 1 cup tomato wedges
- 1 cup peeled, sliced cucumber
- 1 cup shredded carrots
- 1/2 cup chopped radishes
- 1/2 cup Sesame Tamari Vinaigrette (recipe follows), or other dressing
Toss lettuce, sprouts, tomato, cucumber, carrots and radishes in a large bowl with the dressing until the vegetables are coated.
This Recipe Calls For:
Nutrition Per Serving: 71 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 11 g carbohydrates; 2 g protein; 3 g fiber; 334 mg sodium; 428 mg potassium.
Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (30% dv), Folate (16% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1/2 fat