Ingredients
- For the salad
1 ½ c torn or coarsely chopped greens:
Arugula, baby spinach or watercress; Boston, iceberg, leaf or romaine lettuce; or mesclun
1 small carrot, grated
½ red, yellow or green bell pepper, diced
1 plum tomato, cut into wedges
½ c sliced cucumber
¼ c chopped red onion (optional)
For the Basic G.I. Vinaigrette
1 tbs vinegar such as balsamic, cider, red wine, rice or white wine vinegar
OR
1 tbs lemon juice
1 tsp extra virgin olive oil or canola oil
½ tsp Dijon mustard
1 clove garlic, peeled and crushed
pinch of salt
pinch of freshly ground pepper
pinch of finely chopped fresh herb such as basil, marjoram, mint, oregano or thyme
Description
G. I. Diet ClinicUse This Recipe As A Guide For Making A Range Of Salads With The Vegetables Of Your Choice And The Different Vinegars In The Dressing. For A Pretty Variation Of The Salad, Instead Of The Vegetables, Mix Soft Salad Leaves With Sliced Stra
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