Low Fat Anne Rosenzweigs Summer Chopped Vegetable Salad Recipe

Ingredients

1 quart orange juice

2 tablespoons vegetable oil

1 tablespoon balsamic vinegar

3/4 teaspoons salt

1/2 teaspoon freshy ground pepper

1 1/4 cup carrots

--cut into 1/2-inch dice

1 1/4 cup tomatoes

--cut into 1/2-inch dice

1 1/4 cup zucchini

--cut into 1/2-inch dice

1 1/4 cup cucumber

--cut into 1/2-inch dice

1 cup jicama

--cut into 1/2-inch dice

1 cup fresh corn kernels

1 cup chopped garden lettuces

-- bibb

-- romaine

-- arugula

-- or any combination you choose

1 cucumber, thinly sliced

Method

1.In a nonreactive pan (stainless steel or enamei) over moderate heat, reduce orange juice to 3/4 cups.

Remove fiom heat and let cool.

When cool, slowly whisk in oil, then vinegar.

Season with salt and pepper.

2.In large bowl, toss all vegetables together except sliced cucumber.

Toss with orange vinaigrette.

3.On each plate, place a circle of cucumber slices and mound chopped salad in the middle of each circle.

Per serving: About 264 cal, 5 g pro, 47 g car, 8 g fat, 26% cal from fat, 0 mg chol, 425 mg sod, 6 g fiber.

Cooks Comments and Tips