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Rainbow Veggie Salad

by Joey Firoben featured in Healthy Chicken Parmesan Dinner For 2


for 2 servings

  • 1 large head romain lettuce, chopped
  • 1 cup
    cherry tomatoes, halved
  • 1 cup
    carrot, shredded
  • 1 yellow bell pepper, diced
  • 1 cucumber, sliced & halved
  • ½ red onion, diced

Honey Mustard Vinaigrette

  • 3 tablespoons
    red wine vinegar
  • 3 tablespoons
  • 3 tablespoons
    dijon mustard
  • 1 tablespoon
    dried oregano
  • 1 garlic cloves, minced
  • 3 tablespoons
    olive oil
  • salt, to taste
  • pepper, to taste
    Calories 384
    Fat 21g
    Carbs 49g
    Fiber 5g
    Sugar 40g
    Protein 3g

Estimated values based on one serving size.



  1. On a cutting board, chop head of lettuce.
  2. In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
  3. To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
  4. Pour the dressing over the salad just before serving.
  5. Enjoy!




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