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Salad Swirl
Prep Time:
30 minutes
Cook Time:
0 minutes
Makes:
12 servings
Ingredients

1 Hothouse Cucumber, thin sliced

2 red bell peppers, cut into thin strips

2 yellow squash, thin sliced

2 c. quartered H-E-B Champagne Sweet Tomatoes

1 box (5 oz.) Central Market Organics Herb Garden Spring Mix

2 c. each: Matchstick Carrots and thin sliced radishes

1/2 c. thin sliced red onion

Easy Red Wine Vinaigrette:

1/4 c. H-E-B Red Wine Vinegar

1 1/2 Tbsp. H-E-B Extra Virgin Olive Oil

1 tsp. H-E-B Dijon Mustard

1/4 tsp. each: salt and fresh cracked black pepper

1 garlic clove, chopped

1/3 c. water

Directions


Layer vegetables in the following order inside a glass trifle or punch
bowl: cucumbers, red bell pepper, yellow squash, and tomatoes. Fill c
enter with 1 or 2 cups herb salad blend. Continue to layer matchstick
carrots, radishes, and red onion along side of bowl. Fill center with
remaining herb salad blend. Cover and chill until ready to serve.
Combine red wine vinaigrette ingredients in blender and process until
garlic is chopped fine (about 30 seconds). Place in salad cruet, serve
with salad.

Nutritional Information


Serving size: 1 c. salad + 1 Tbsp. dressing per serving, Calories: 50,
Total Fat: 2g, Sodium: 130mg, Carbohydrates: 8g, Dietary Fiber: 2g,
Sugar: 4g, Protein: 2g

Source


My H-E-B Texas Life Magazine, January 2012