Bumper Crop Salad

9 50 277
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 4
Bumper Crop Salad
Health Highlights

Ingredients


1 1/2 cup Tomato (fresh garden; (cut into manageable pieces))
1 slice Cucumber (large garden; (cut into manageable pieces- I used a Japanese variety))
2 fruit Plum (fresh; (cut into manageable pieses- NOTE- you can also substitute and-or add cut up melon to this mixture))
1/4 cup Basil, fresh (julienned)
4 bunch Baby spinach ((or substitute fresh; sprigs; micro greens; sprouts; baby spinach- whatever you have on hand))
1/4 cup White balsamic vinegar
1/4 cup Olive Oil, Extra Virgin (extra virgin)
2 clove(s) Garlic (chopped)
1 dash Salt (sea; (to taste))

Instructions


  1. Place the tomatoes, cucumbers & plums in a mixing bowl and set aside in the refrigerator.
  2. To make the dressing, whisk together all the dressing ingredients until it becomes emulsified.
  3. When the dressing is ready, pour it over the tomato mixture, and gently mix it into the salad. Be careful not to smash or pulverize the tomatoes, especially if they are extremely ripe.
  4. Place in the refrigerator and let the flavors from the dressing marinate the salad for about 30 minutes.
  5. Remove from the refrigerator, toss in the basil, and taste for salt and pepper. Separate into four serving bowls or salad plates, and distribute the magenta spreen leaves, sprinkling them over the top of each salad.

Nutrition Facts

Per Portion

Calories 277
Calories from fat 137
Calories from saturated fat 20.9
Total Fat 15.2 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 9.4 g
Cholesterol 0
Sodium 308 mg
Potassium 2094 mg
Total Carbohydrate 28.8 g
Dietary Fiber 8.7 g
Sugars 16.1 g
Protein 10.6 g

Dietary servings

Per Portion


Fruit 0.5
Vegetables 11.4

Energy sources


Pygal35%458.5010536286742155.7871567061502349%328.55228924413933266.085832329524715%339.39713143883665117.2088079240014935%49%15%CarbohydratesFatProtein

Meal Type(s)





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