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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, re
d bell pepper, yellow squash, and tomatoes. Fill center with 1 or 2 cups herb salad blend.
Continue to layer matchstick carrots, radishes, and red onion along side of bowl. Fill ce
nter 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 fi
ne (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, Sodi
um: 130mg, Carbohydrates: 8g, Dietary Fiber: 2g, Sugar: 4g, Protein: 2g

Source


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