Summer Salad
This salad can be tossed together, lightening fast. Walnuts give this salad a delightful crunch. Enjoy as a tasty side dish.
- Yield
- 8 servings
- Serving size
- 1 serving, 1/8 of recipe
- Rating
- 3.12 of 5 (52 ratings)
Food groups
- Fruit: 1/4 cups
- Protein Foods: 1/2 ounces
- Vegetables: 1/2 cups
Ingredients
- 2 cups salad greens
- 6 green onions, thinly sliced
- 6 fresh large mushrooms, thinly sliced
- 1/4 cup walnuts, coarsely chopped
- 3/4 cup fresh parsley, finely chopped
- 3/4 Tangy Dressing
Directions
- Wash your hands with soap and water.
- Wash and dry greens.
- Tear into bite-sized pieces and place in large salad bowl.
- Add onion, mushrooms, walnuts, and parsley.
- Just before serving, toss with dressing.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 68.04 |
| Total Fat | 2.7 g |
| Saturated Fat | 0.31 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.4 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0.38 mg |
| Carbohydrates | 9.34 g |
| Dietary Fiber | 1.16 g |
| Total Sugars | 6.65 g |
| Added Sugars included | 0 g |
| Protein | 2.59 g |
| Calcium | 58 mg |
| Potassium | 287 mg |
| Sodium | 21.72 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 24 mg |
| Phosphorus | 64 mg |
| Selenium | 3 mg |
| Zinc | 0 mg |
| Vitamin A | 66 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 34 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 133 mcg |
| Folate | 42 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 1 mg |
| Choline | 12 mg |
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Source
Recipe by: Creative Vegetable Cookery — North Dakota State University Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/summer-salad. Federal works are public domain in the United States.