This colourful and crunchy salad is great served with grilled meats or fish. It is best served the same day.
Preparation Time:
Servings: 4
Ingredients
- Half Ontario Greenhouse Cucumber, cubed
- 1 Ontario Greenhouse Sweet Pepper (red, yellow or orange), seeded and cut into chunks
- 1 Ontario Carrot, thinly sliced
- 1 stalk celery, sliced
- Half small sweet white onion, cut into chunks
- 1 cup (250 mL) mini-mini Ontario Bocconcini Cheese (optional)
- 2 Ontario Greenhouse Tomatoes, cut into thick wedges
Dressing:
- 1/4 cup (50 mL) olive oil
- 1/4 cup (50 mL) red wine vinegar
- 3 tbsp (45 mL) prepared basil pesto
- 1 clove garlic, minced
- 1/4 cup (50 mL) chopped fresh Ontario Flat-Leaf Parsley
- 1/4 tsp (1 mL) each salt and pepper
Instructions
In large bowl, combine cucumber, sweet pepper, carrot, celery, onion, cheese and tomatoes.
Dressing:
In small bowl, combine oil, vinegar, pesto, garlic, parsley, salt and pepper. Add to salad and toss gently. Chill in refrigerator for 1 hour to blend flavours.
Nutritional information
When recipe serves 6:
- Protein: 7.0 grams
- Fat: 18.0 grams
- Carbohydrates: 9.0 grams
- Calories: 216
- Source of Fibre