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Leafy Green Salad
Diabetes Friendly Recipe
Healthy recipe for people with diabetes.
Low GI Recipe
Healthy recipe with a low glycemic index.
Low fat Recipe
Healthy and delicious low fat recipe.
Low carbohydrate Recipe
Healthy and flavoursome recipe low in carbohydrates.
Dairy Free Recipe
Dairy free recipe for people with lactose intolerance.
Gluten free Recipe
Gluten free recipe for people with gluten intolerance.
Vegan Recipe
Healthy and tasty vegan recipe that contains no animal products.
Heart Healthy Recipe
Heart healthy recipe to nourish your heart.
Vegetarian Recipe
Healthy vegetarian recipe (the recipe may contain dairy or eggs only).
This salad is a wonderful green salad (plus tomatoes and capsicums) that is a great accompaniment to any meal. Any type of leafy greens can be used and substituted instead of the ingredients below.
The % daily values are based on a diet of 2000 calories per day
These are approximate values.
Recipe posted on: 11 January 2010
Diabetes Friendly RecipeHealthy recipe for people with diabetes.
Low GI RecipeHealthy recipe with a low glycemic index.
Low fat RecipeHealthy and delicious low fat recipe.
Low carbohydrate RecipeHealthy and flavoursome recipe low in carbohydrates.
Dairy Free RecipeDairy free recipe for people with lactose intolerance.
Gluten free RecipeGluten free recipe for people with gluten intolerance.
Vegan RecipeHealthy and tasty vegan recipe that contains no animal products.
Heart Healthy RecipeHeart healthy recipe to nourish your heart.
Vegetarian RecipeHealthy vegetarian recipe (the recipe may contain dairy or eggs only).
This salad is a wonderful green salad (plus tomatoes and capsicums) that is a great accompaniment to any meal. Any type of leafy greens can be used and substituted instead of the ingredients below.
Ingredients
- 150g mixed green organic salad leaves (mignonette, oak leaf, butter leaf, cos)
- 12 organic snow peas, cut julienne
- 1 small bunch (handful) organic rocket leaves
- 1 small bunch (handful) organic baby spinach
- 1 green or red organic capsicum, sliced finely in 5cm strips
- 2 organic tomatoes, roughly chopped
- 3 Tbsp organic extra virgin, cold pressed olive oil
- 2 Tsp organic lemon juice or balsamic vinegar
- Salt
Method
-
Add all ingredients into a large bowl.
-
Add dressing and toss the salad until all vegetables are covered.
-
Season with salt to taste.
Organic lettuce and other vegetables should be used, as they tend to have more flavour, more nutrients and less of the nasty chemical residues.
Advertisement| Nutrition Information | Amount | % Daily Value |
|---|---|---|
| Calories | 12 | 0.6% |
| Calories from fat | 1 | 0.1% |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 148 mg | 6.2% |
| Carbohydrate | 2.6 g | 0.3% |
| Dietary fibre | 0.7 g | 2.3% |
| Sugars | 1.7 g | 1.5% |
| Protein | 0.6 g | 0.1% |
These are approximate values.
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