Darlene's Healthy Salad

  Yield: 7 servings (serving size: 2 cups)

Ingredients

• 12 cups chopped romaine lettuce (about 1 large head)
• 2 cups thinly sliced cucumber (about 1 large)
• 1 cup vertically sliced red onion
• 1/2 cup thinly sliced radishes (about 3)
• 2/3 cup vertically sliced peeled ripe avocado (about 1)
• 1/4 teaspoon black pepper, divided
• 1/4 cup red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 2 tablespoons sunflower seed kernels

Preparation

1. Place chopped lettuce in a large bowl; layer cucumber, onion, radishes, and avocado on top of lettuce. Sprinkle 1/8 teaspoon pepper over the avocado; refrigerate 15 minutes or up to 1 hour.
2. Pour vinegar over salad, tossing gently to coat. Gradually add oil, salt, and remaining 1/8 teaspoon pepper to salad; toss well. Sprinkle with sunflower seed kernels.

Nutritional Information

Calories:

137

Fat:

11.9g (sat 1.7g,mono 7.3g,poly 2.3g)

Protein:

2.5g

Carbohydrate:

7.6g

Fiber:

4.1g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

106mg

Calcium:

44mg

Darlene Babcock, Walnut Creek, California, Cooking Light, SEPTEMBER 2009  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001918521