Salad Swirl

Prep Time:
30 minutes
Cook Time:
0 minutes
Makes:
12 servings
Source

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

Ingredients

1Hothouse Cucumber, thin sliced,

2red bell peppers, cut into thin strips,

2yellow squash, thin sliced,

2c. quarteredH-E-B Champagne Sweet Tomatoes,

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

2c. each:Matchstick Carrots and thin sliced radishes,

1/2c.thin sliced red onion,

Easy Red Wine Vinaigrette:,

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

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

1tsp.H-E-B Dijon Mustard,

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

1garlic clove, chopped,

1/3c.water,

Directions

1Layer vegetables in the following order inside a glass trifle or punch bowl: cucumbers, red 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 center with remaining herb salad blend. Cover and chill until ready to serve.

2Combine 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

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