Marinated Vegetable Salad with Mozzarella and Feta
This crunchy, zesty salad is perfect to have on hand to serve with burgers, grilled chicken or a juicy steak. Double the recipe to make sure there are leftovers to pack for lunch.
- Course Salads
- Prep. Time 15 mins
- Refrigeration Time 2 hrs
- Yields 4 servings
Preparation
What You Need
Instructions
In a shallow bowl or container, combine celery, cucumber, cheese, carrots, oil, lemon juice, oregano, fresh basil salt and pepper. Cover and refrigerate for at least 2 hours or for up to 2 days.
Just before serving, stir in tomatoes and check seasoning, adding more salt and pepper to taste.
Tips
Tomatoes should never be refrigerated so adding them to the salad just before serving preserves their flavour and texture.
Add 1/4 cup (60 mL) black or green olives with the vegetables, if desired.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 197 CaloriesProtein: 7 g
Carbohydrate: 6 g
Fat: 17 g
Fibre: 1.6 g
Sodium: 329 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
15 %
/
170
mg
Vitamin B12:
32 %
Vitamin C:
21 %
Vitamin A:
19 %
Phosphorus:
11 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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