Mixed Vegetable Salad with Lime Dressing

Mixed Vegetable Salad with Lime Dressing

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From: EatingWell Magazine, June 2019

Using potatoes and green beans gives this gorgeous and healthy salad a salade niçoise feel, but you can use whatever suits your fancy. If you steam any of the vegetables, don't overcook them—if they're mushy they'll fall apart when you toss them with the dressing.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ¼ cup canola oil
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons lime juice
  • 1½ tablespoons finely chopped fresh cilantro
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 cups mixed vegetables (steamed: sliced small red potatoes, carrots or beets, green beans, peas; raw: sliced radishes, cucumbers or tomatoes)
  • 6 leaves romaine or leaf lettuce
  • 1 small bunch watercress, large stems removed
  • 1 hard-boiled large egg, sliced
  • 1 thick slice red onion, broken into rings
  • Crumbled Mexican queso fresco, feta or farmer's cheese for garnish

Preparation

  • Prep

  • Ready In

  1. Whisk canola and olive oils, lime juice, cilantro, salt and pepper in a medium bowl until thoroughly blended. Add mixed vegetables and toss to coat.
  2. Line a large serving platter with lettuce. Scoop the dressed vegetables onto the platter. Surround with watercress and top with egg, onion and cheese, if desired.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 214 calories; 20 g fat(2 g sat); 2 g fiber; 8 g carbohydrates; 3 g protein; 73 mcg folate; 31 mg cholesterol; 2 g sugars; 0 g added sugars; 4,106 IU vitamin A; 12 mg vitamin C; 40 mg calcium; 1 mg iron; 217 mg sodium; 304 mg potassium
  • Nutrition Bonus: Vitamin A (82% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3½ fat, 1 vegetable, ½ starch

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