Karen's Gourmet
 Low-Carb Recipes

Chopped Summer Salad with Mint and Parmesan Dressing

Serves 4-6

• 1 clove garlic, minced
• 1/2 tsp. salt
• 2 tsp. Dijon mustard
• 1 Tbsp. white wine vinegar
• 5 Tbsp. vegetable oil
• 3 Tbsp. olive oil
•         
• 1 1/2 cups peeled, seeded cucumber, diced into 1/2-inch cubes
• 1 head of romaine lettuce, washed, dried and cut into 1/2-inch squares
• 1 cup radishes, diced into 1/2-inch cubes
• 1 cup tomatoes, diced into 1/2-inch cubes
• 1 cup yellow pepper, cut into 1/2-inch squares
  
• 1/4 cup finely diced red onion

• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup coarsely chopped mint

In a small bowl, whisk the garlic, salt, Dijon mustard and vinegar together. Slowly whisk in the vegetable and olive oils.

Mix all the vegetables together in a large bowl. Pour the dressing over the vegetables and toss well. Add the Parmesan cheese and mint and toss again.
 
Total Carbohydrates: 33.21
Total Carbohydrates Minus Fiber: 17.35
Carbohydrates per Serving (4 servings): 8.30
Carbohydrates per Serving minus Fiber (4 servings): 4.33