Salad
Roasted salad
PrepPr15 minCookCk10 minTotalTot25 minServesSrv4Ca:PCa:P1:0.0
Ingredients
- 1 Japanese cucumber
- 1 fresh, ripe garden tomato
- 1 yellow bell pepper
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp pickling salt
- 8 oz mozzarella, cubed
Directions
- Cut pepper in half, remove seeds and core, and chop pepper.
- Chop cucumber and tomato into bite-sized pieces.
- Place all chopped vegetables in a serving bowl.
- Drizzle with olive oil and lemon juice, sprinkle with pickling salt, and toss to combine.
- Add cubed mozzarella cheese and mix gently.
Contribution
By Dodie AndersonNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 201.325
- Total Fat 65g
- Saturated Fat 32g
- Polyunsaturated Fat 0.1g
- Cholesterol 179.2 mg
- Sodium 2770.3 mg
- Carbohydrate 14.6g
- Fiber 1.3g
- Sugar 1.7g
- Protein 51.6g
- Calcium 1175.4 mg
- Phosphorus 54.4 mg
- Ca:P ratio 1:0.0
- Vitamin A 29 mcg
- Vitamin C 25.6 mg
- B3 (Niacin) 0.5 mg
- B5 (Pantothenic) 0.1 mg
- B6 0.1 mg
- Folate 13 mcg
- Vitamin K 2.8 mcg
- Copper 0.1 mg
- Zinc 0.1 mg
- Selenium 0.5 mcg
