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Recipe of the Day
Sun-Dried Tomato Tofu Dip
Guests won't know you're serving a vegetarian appetizer with this tasty recipe.
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Yield: Serves 4. 1-1/2 cups per serving.
Recipes
Chopped Spring Salad
| Nutrition Information | |
| Calories: | 133 |
| Total Fat: | 9g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 18mg |
| Carbohydrates: | 12g |
| Dietary Fiber: | 3.2g |
| Sugars: | 8g |
| Protein: | 2.2g |
| Vitamin A: | 6813.3iu (136%) |
| Vitamin C: | 60.8mg (101%) |
| Calcium: | 33mg (3%) |
| Iron: | 1mg (5%) |
4 cups romaine, chopped
1 tomato, diced small
1/2 zucchini, diced small
1 cup broccoli, diced small
2 tablespoon red onion, diced small
1/2 cup berries
2 tablespoon pecans
1 bell pepper
1 carrot
2 tablespoon olive oil
2 teaspoon honey
4 tablespoon flavored vinegar
dash dried oregano
black pepper to taste
Directions:
Toss all ingredients together in a large mixing bowl. Serve immediately or chill up to 1 hour before serving.
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