Crunchy Bean and Vegetable Salad

Ingredients

• 1/2 adet kırmızı lahana, kıyılmış · 130 kcal
• 1/2 demet marul, doğranmış · 22 kcal
• 3 adet orta boy havuç, rendelenmiş veya dilimlenmiş · 62 kcal
• 1 adet orta boy salatalık, dilimlenmiş · 17 kcal
• 1 adet orta boy yeşil dolmalık biber, küp doğranmış · 23 kcal
• 2 adet brokoli sapı, çiçeklerine ayrılmış · 86 kcal
• 3 adet orta boy domates, dilimlenmiş · 82 kcal
• 3 kutu (yaklaşık 440'ar gramlık) konserve barbunya, süzülmüş ve yıkanmış · 1417 kcal
• 170 gram az yağlı çedar peyniri, rendelenmiş · 587 kcal
• 1/4 su bardağı yağsız salata sosu · 81 kcal

Method

1. Thoroughly wash all the vegetables. Thickly slice the red cabbage, tear the romaine lettuce into bite-sized pieces, and peel and grate (or slice) the carrots and cucumber.
2. Dice the green pepper, cut the broccoli stalks into small florets, and cut the tomatoes into wedges.
3. In a large salad bowl, combine the prepared cabbage, lettuce, carrots, cucumber, green pepper, broccoli, and tomatoes.
4. Add the drained kidney beans and grated low-fat cheddar cheese to the bowl.
5. Drizzle with the fat-free salad dressing and toss gently just before serving to combine all the vibrant flavors.

← All recipes