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Salad Swirl

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



Quick and easy


Prep Time:

30 minutes


12 servings


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


Layer 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.

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

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