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Nutrition Facts
Serving Size 205 g
(Approx. 12 Servings)
Amount Per Serving
Calories 130 Calories From Fat 30
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 95 mg 4%
Total Carbohydrate 12 g 4%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 14 g
Vitamin A 80% Iron 6%
Vitamin C 80% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Salad Swirl
Prep Time
30 minutes
Cook Time
Total Time
30 minutes
12  People


Recipe makes 12 Servings

1 hot house cucumbers, thin sliced
2 red bell pepper, cut into thin strips
2 yellow squash, thin sliced
2 cup(s) H-E-B Champagne Sweet Tomatoes, quartered
5 Oz Central Market Organics Herb Garden Spring Mix
2 cup(s) Matchstix Carrots
2 cup(s) red radishes, thin sliced
1/2 cup(s) red onions, thinly sliced
1/4 cup(s) red wine vinegar
1 1/2 Tbsp H-E-B Extra Virgin Olive Oil
1 Tsp H-E-B Dijon Mustard
1/4 Tsp salt
1/4 Tsp pepper
1 garlic clove, chopped
1/3 cup(s) water
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Layer vegetables in the following order inside a glass trifle or punch bowl: cucumbers, red bell pepper, yellow squash, tomatoes, matchstick carrots, and radishes.
Top with herb salad blend and red onion.
Combine red wine vinaigrette ingredients: red wine vinegar, olive oil, Dijon mustard, salt, pepper, garlic clove, and water in blender and process until garlic is chopped fine (about 30 seconds).
Place in salad cruet, serve with salad.



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