昼食簡単

Bean and Vegetable Salad

Name: Bean and Vegetable Salad
Prep time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 1/2 head red cabbage; 1/2 head romaine lettuce; 3 medium carrot; 1 medium cucumber; 1 medium green pepper; 2 broccoli stalks; 3 medium tomatoes; 3 cans (15.5 ounces each) low-sodium kidney beans or garbanzo beans; 6 ounces low-fat cheddar cheese, grated; 1/4 cup fat-free salad dressing

Crunchy and colorful, this salad is packed with vegetables, flavor, and vitamins C and A.

20 min12 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1/12 of recipe

209

カロリー

14g

タンパク質

31g

炭水化物

脂質

10g

食物繊維

糖類

325mg

ナトリウム

飽和脂肪酸 2 g · コレステロール 11 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

red cabbage
1/2 head
romaine lettuce
1/2 head
carrot
3 medium
cucumber
1 medium
green pepper
1 medium
broccoli stalks
2
tomatoes
3 medium
low-sodium kidney beans or garbanzo beans
3 cans (15.5 ounces each)
low-fat cheddar cheese, grated
6 ounces
fat-free salad dressing
1/4 cup

作り方

1
Wash hands with soap and water.
2
Wash vegetables.
3
Thickly slice red cabbage, tear lettuce into pieces, peel and grate (or slice) carrots and cucumber
4
Dice the green pepper.
5
Cut broccoli into florets and tomato into wedges.
6
Combine all salad ingredients in a bowl.
7
Add salad dressing and toss together lightly just before serving.

出典: USDA MyPlate Kitchen · Wellness Ways Resource Book, Adapted from Main Dish Salad University of Illinois Extension Service

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