Garlic-Dill Summer Salad
Transform leftover cooked veggies into a fresh salad.
15 min
12 - 14 servings
70 calories
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
Instructions
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 (Fiber 3 g, Sugars 1 g), Protein 3 g.