Epicure Recipes

Garlic-Dill Summer Salad

Side DishesVeganVegetarianGluten-freeDairy-freeAppetizers & Small BitesNo-CookLow-sodiumSugar Conscious

15 min

12 - 14 servings

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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 prepared Balsamic Vinaigrette Dressing
  • 2 tbsp Balsamic Vinaigrette Dressing Mix
  • 3⁄4 cup olive oil
  • 1⁄4 cup balsamic vinegar
  • Sea Salt, to taste
  • Black Pepper, to taste
  • Garlicky Dill Topper, to taste

Preparation

  1. Place salad greens in a large bowl and add leftover vegetables.
  2. Drizzle with Balsamic Vinaigrette Dressing.
  3. Toss to mix, then generously shake Garlicky Dill Topper overtop.

Epicure Products Used

Nutritional Information

Per serving: Calories 70, Fat 3.5 g (Saturated 0 g, 0 0 g), Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 10 g (Fiber 3 g, Sugars 1 g), Protein 3 g.