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Rainbow Veggie Salad

Every salad should be colorful and crunchy like this one with its bright tomatoes, carrots, peppers and sassy spring mix. Toss with your best dressing. —Liz Bellville, Jacksonville, North Carolina

Ingredients

  • 1/2 English cucumber, cut lengthwise in half and sliced
  • 2 medium carrots, thinly sliced
  • 1 cup each red and yellow cherry tomatoes, halved
  • 3/4 cup pitted ripe olives, halved
  • 1 celery rib, thinly sliced
  • 1/4 cup each chopped sweet yellow, orange and red pepper
  • 1/4 cup thinly sliced red onion
  • 1/8 teaspoon garlic salt
  • Dash coarsely ground pepper
  • 1 package (5 ounces) spring mix salad greens
  • 2/3 cup Pesto Buttermilk Dressing or reduced-fat buttermilk ranch salad dressing

Directions

  • Place cucumber, carrots, tomatoes, olives, celery, sweet peppers, onion, garlic salt and pepper in a large bowl; toss to combine.
  • Just before serving, add salad greens. Drizzle with dressing and toss gently to combine.
Nutrition Facts
1 cup: 64 calories, 3g fat (1g saturated fat), 0 cholesterol, 232mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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