Sunday, May 31, 2009

Green Salad with Sun Dried Tomato Pesto and Lemon Vinaigrette

We always have a light green salad with our dinner. Normally I don’t post these as I think they are boring to look at and write about. However, we do eat them everyday, sometimes more than one per day, so I decided that I should include them as long as hadn’t posted the same salad previously.

The dressing for this salad uses some of the sun dried tomato pesto from yesterday’s lunch. I “recycle” leftovers often. I also used the olive oil from the stove top roasted garlic for extra flavor.

Green Salad with Sun Dried Tomato Pesto and Lemon Vinaigrette
Serves 4


2 tablespoons of sun dried tomato pesto (no nuts)
juice of one lemon
1 tablespoon of garlic olive oil (from stove top roasted garlic)
10 cups of mesclun mix
1 seedless cucumber, sliced into bite sized pieces
1 red bell pepper, sliced into bite sized pieces
salt and pepper, to taste


Whisk together sun dried tomato pesto and lemon juice until combined. Add garlic olive oil and whisk until emulsified.

Wash and spin dry lettuce. Chopped cucumber and red bell pepper into bite sized pieces.

Toss vegetables and salad dressing together. Check salad for salt and pepper and add as desired.
Serve immediately in chilled bowls.

Nutrition Information:

Amount Per Serving
Calories - 71.77
Calories From Fat (47%)- 33.61

Total Fat - 3.82g
Saturated Fat - 0.49g
Cholesterol - 0mg
Sodium - 78.55mg
Potassium - 450.1mg
Total Carbohydrates - 7.85g
Fiber - 3.39g
Sugar - 3.11g
Protein - 2.41g


This salad gets it flavor from the lemon juice, garlic oil and sun dried tomato in that order of intensity. You could add different vegetables or crushed nut covered balls of almond feta if you like. I wanted this to be a low calorie and reasonably low fat salad to accompany our soup tonight for dinner.

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