Raw Veg­etable and Grape Salad

Serv­ings: 6

Focus of SWFL - - Artist Gallery -

Salad:

2 cups shred­ded or very thinly sliced Brussels sprouts

1 cup shred­ded car­rots

1 cup thinly sliced fen­nel

1/2 cup cooked, chopped ba­con (6 slices)

4 cups green and red seed­less Cal­i­for­nia grapes, halved

1/2 cup sliced green onions

Dress­ing:

3 ta­ble­spoons bal­samic vine­gar

2 ta­ble­spoons ex­tra vir­gin olive oil

1 tea­spoon minced garlic

1/2 tea­spoon salt

1/4 tea­spoon pep­per

Toss all salad in­gre­di­ents to­gether in large bowl. Whisk to­gether all dress­ing in­gre­di­ents in medium bowl and driz­zle over salad. Toss un­til in­gre­di­ents are well coated with dress­ing.

Nu­tri­tion in­for­ma­tion per serv­ing:

226 calo­ries; 14 g fat (4 g sat­u­rated fat); 55% calo­ries from fat; 8 g pro­tein; 19 g car­bo­hy­drate; 3 g fiber; 17 mg choles­terol; 516 mg sodium; 471 mg potas­sium.

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