Sunny Salad

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30 minutes or fewer

This perky light luncheon salad will definitely inspire thoughts of warm weather, even if you face a March snowstorm. For added crunch, sprinkle on some garlic-flavored croutons. Serve the salad with toasted corn bread slathered with strawberry jam. For dessert, offer lemon squares.

  • SERVINGServings

Ingredients

Lemon Juice Dressing

  • 1/4 cup olive oil
  • Juice from 1 lemon
  • Zest from 1 lemon
  • 3 Tbs. grated Parmesan cheese, or more to taste
  • Lemon seasoning salt to taste, optional
  • Freshly ground black pepper to taste

Sunny Salad

  • 1 yellow summer squash, diced
  • 1 cup canned chickpeas, drained and well rinsed
  • 1/2 cup roasted, salted sunflower seeds, optional
  • 1 cup canned corn kernels, drained and rinsed, optional
  • 1 pint yellow grape tomatoes
  • 1 yellow bell pepper, seeded and diced
  • 1/2 cup shredded low-fat cheddar cheese, optional
  • 3 cups mesclun, well rinsed

Preparation

  1. To make Lemon Juice Dressing: Combine all ingredients, and set aside.
  2. To make Sunny Salad: Put all ingredients into a large serving bowl, and toss with Lemon Juice Dressing. Serve.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 160
  • Carbohydrate Content: 14 g
  • Fat Content: 11 g
  • Fiber Content: 4 g
  • Protein Content: 5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 140 mg
  • Sugar Content: 2 g