Chopped Summer Salad With Mint And Parmesan Dressing

Recipe Ingredients

1		Garlic clove - minced
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Dijon mustard
1 tablespoon	15ml	White wine vinegar
5 tablespoons	75ml	Vegetable oil
3 tablespoons	45ml	Olive oil
1 1/2 cups	219g / 7.7oz	Diced (1/2") peeled seeded cucumber
1		Romaine lettuce - washed, dried,
		And cut into 1/2" squares
1 cup	146g / 5.1oz	Radishes - diced 1/2" cubes
1 cup	62g / 2.2oz	Tomatoes - diced 1/2" cubes
1 cup	237ml	Yellow pepper - cut 1/2" squares
1/4 cup	15g / 0.5oz	Finely-diced red onion
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese
1/2 cup	73g / 2.6oz	Coarsely-chopped mint

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Total Carbohydrates: 33.21 grams

Total Carbohydrates minus Fiber: 17.35 grams

Carbohydrates per Serving (4 servings): 8.30 grams

Carbohydrates per Serving minus Fiber (4 servings): 4.33 grams

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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