I love vegetables, but this is the time of year when I find it hard at times to eat as much of them (and of fruit!) as I should. I'm a summer girl so my favorite fruits and veggies are summer based. By now, the lettuce and especially tomatoes aren't so great and I begin to dread salads. I like squash but only up to a point and what else is there? I try to eat some veggies at lunch every day or for a snack - so unless I'm going to dip some baby carrots in something or eat a salad, what's a girl to do.
All of a sudden potato chips sound like the perfect vegetable to have with my lunchtime sandwich. Uh-Oh.
While digging through the recipe box for another veggie recipe that I wanted to make as a side dish to have with some grilled chicken, I came across this one for a salad I tend to make quite a bit in the summer but then gets pushed off the menu. I had the ingredients on hand so this week I'm ejoying a bit of summer as a side.
This takes a bit of work because of all the chopping but it's so worth it. A really simple recipe that is just loaded with flavor but has such a clean taste.
Chopped Veggie Salad
2 cups English cucumber (~ 1 cucumber)
1 cup red bell pepper
1/2 cup green bell pepper
1/2 cup red onion
1/2 cup fresh parsley, chopped
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 T red wine vinegar
1 T extra virgin olive oil
All the vegetable should be chopped into a dice. As you finish each one, throw it into a large bowl. Sprinkle with salt and pepper then drizzle the red wine vinegar and oil on top. Stir well to combine. The longer this sits, the better it tastes!
Per 3/4 cup serving:
Calories: 50, Total Fat: 2.7 g , Sodium: 204.4 mg , Carbs: 6.8 g , Fiber: 1.7 g , Protein: 1.1 g
Coming tomorrow: how I managed the challenges of the weekend!