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The EatingWell Diet House Salad

:  The EatingWell Diet (2007)

Your rating: None Average: 4.6 (22 votes)

Starting a meal with a “garden” or “house” salad at restaurants is a winning appetite-cutting strategy that works just as well at home. This everyday side salad is a breeze to make; try it with soup or a sandwich for lunch, or for your first course at dinner.


The EatingWell Diet House Salad Recipe

Makes: 4 servings, 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 4 cups torn green leaf lettuce
  • 1 cup sprouts
  • 1 cup tomato wedges
  • 1 cup peeled, sliced cucumber
  • 1 cup shredded carrots
  • 1/2 cup chopped radishes
  • 1/2 cup Sesame Tamari Vinaigrette (recipe follows), or other dressing

This recipe calls for:

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Preparation

  1. Toss lettuce, sprouts, tomato, cucumber, carrots and radishes in a large bowl with the dressing until the vegetables are coated.

Nutrition

Per serving: 71 calories; 3 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 11 g carbohydrates; 2 g protein; 3 g fiber; 334 mg sodium; 428 mg potassium.

Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (30% dv), Folate (16% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1/2 fat


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Recipe Categories

Style/Theme
Vegetarian
Entertaining, casual
Quick (total 30 min. or less)
Vegan
Type of Dish
Salad, side/appetizer
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The EatingWell Diet (2007)
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