Garlic, basil and crushed red pepper flakes season the light vinaigrette that dresses this refreshing salad. A sprinkling of Parmesan cheese on top gives it even more flavor. -Jody Fisher Stewartstown, Pennsylvania.
1 teaspoon Tablespoon red wine vinegar plus 1 1/2 red wine vinegar
1 Garlic clove, minced
0.5 teaspoon Dried Basil
0.125 teaspoon Crushed Red Pepper Flakes
6 cup Torn salad greens
2 Medium tomatoes, cut into thin wedges
1 Medium cucumber, sliced
2 tablespoon Shredded Parmesan Cheese
Nutrition value
125
calories per serving
11 g Fat2 g Protein4 g Carbs1 g FiberOther
Current Totals
11 g Fat
2 g Protein
4 g Carbs
1 g Fiber
MacroNutrients
Carbs
4 g
Protein
2 g
Fiber
1 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
46 mg
Iron
1 mg
Vitamin A
450 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
15 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
12 mg
Manganese
0 mg
Phosphorus
46 mg
Selenium
2 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
