1 bag (5 oz.) H-E-B Red Leaf Lettuce, cut into bite-size pieces
1 c. H-E-B Zeema Sweet Yellow Tomatoes, halved
2 c. thin sliced Hot House Cucumbers
4 slices red onion, rings separated
1 Tbsp. fine chopped fresh ginger
4 radishes, thin sliced
1/4 c. each: mint, basil & cilantro leaves
2 Tbsp. each: H-E-B Extra Virgin Olive Oil & Lime Juice
1/4 tsp. Central Market Organics Crushed Red Pepper
1/2 tsp. H-E-B Dijon Mustard
1/4 c. chopped H-E-B Dry Roasted Unsalted Peanuts (optional)
Layer lettuce, tomatoes, cucumbers, onion, ginger, radish, mint, basil and cilantro in a l
arge salad bowl or platter. Cover salad and keep refrigerated until ready to serve.
Combine olive oil, lime juice, crushed red pepper, mustard and 1/2 cup water in a small ja
r or salad cruet and shake. Keep at room temperature until ready to serve.
Before serving add vinaigrette to salad and toss. Sprinkle with peanuts if desired.
Calories: 50, Sodium: 15mg, Carbohydrates: 5g, Dietary Fiber: 1g, Sugar: 2g, Protein: 1g
My H-E-B Texas Life Magazine