Ingredients
2 cups salad greens
6 green onions (thinly sliced
with tops)
6 mushrooms (large
fresh
thinly sliced)
1/4 cup walnuts (coarsely chopped)
3/4 cup parsley (fresh
finely chopped)
3/4 cup Tangy Dressing
Steps
Wash your hands with soap and water.
Wash and dry greens. Tear into bite-sized pieces and place in large salad bowl.
Add onion, mushrooms, walnuts, and parsley. Just before serving, toss with dressing.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 37 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 11 mg |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Total Sugars | 1 g |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 29 mg |
| Iron | 1 mg |
| Potassium | 177 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Summer Salad. Recipe source: Creative Vegetable Cookery North Dakota State University Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.