Garlic-Dill Summer Salad
Transform leftover cooked veggies into a fresh salad.
Ingredients
1 pkg (16 oz/454 g) mixed salad greens
4 cups leftover cooked vegetables, such as grilled zucchini, potatoes, and peppers
1⁄2 recipe preparedBalsamic Vinaigrette Dressing
Garlicky Dill Topper, to taste
Preparation
- Place salad greens in a large bowl and add leftover vegetables.
- Drizzle with Balsamic Vinaigrette Dressing.
- Toss to mix, then generously shake Garlicky Dill Topper overtop.
Nutritional Information
Per serving: Calories 70, Fat 3.5 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 10 g (Fibre 3 g, Sugars 1 g), Protein 3 g.
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Balsamic Vinaigrette Dressing Mix