Salads

Fresh Vegetable Salad with Sun-Dried Tomatoes

Name: Fresh Vegetable Salad with Sun-Dried Tomatoes
Yield: 1
Ingredients: 0.71 oz (20 g) iceberg lettuce; 0.53 oz (15 g) leaf lettuce; 0.71 oz (20 g) arugula; 1.06 oz (30 g) cucumber; 1.41 oz (40 g) tomatoes; 0.53 oz (15 g) prepared balsamic vinaigrette; 0.35 oz (10 g) sun-dried tomatoes in olive oil; 0.71 oz (20 g) cherry tomatoes; 0.07 oz (2 g) fresh thyme; 0.35 oz (10 g) blueberries; 0.11 oz (3 g) balsamic glaze

Ingredients, directions, and nutrition — adapted for your kitchen.

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Fresh Vegetable Salad with Sun-Dried Tomatoes — AI-generated serving illustration. About the images

Ingredients & directions

Servings

Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.

Ingredients

iceberg lettuce0.71 oz (20 g)
leaf lettuce0.53 oz (15 g)
arugula0.71 oz (20 g)
cucumber1.06 oz (30 g)
tomatoes1.41 oz (40 g)
prepared balsamic vinaigrette0.53 oz (15 g)
sun-dried tomatoes in olive oil0.35 oz (10 g)
cherry tomatoes0.71 oz (20 g)
fresh thyme0.07 oz (2 g)
blueberries0.35 oz (10 g)
balsamic glaze0.11 oz (3 g)

Directions

Sort and tear the salad greens and toss with the vegetables and dressing.
Arrange on a platter and place the sun-dried tomatoes on top.
Garnish with cherry tomatoes and herbs.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.

Nutrition per original serving

135kcal

2.4 gProtein

9.6 gFat

9.9 gCarbs

Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.

This recipe is provided for personal use.

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