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Mixed Green salad

 

Mixed green salad

The sodium in leafy vegetables often used in salads such as arugula, butterhead lettuce, romaine lettuce and iceberg lettuce, is very low, averaging about 5 mg. of sodium per cup. Raw spinach is a bit higher at 24 mg. of sodium per cup. The total sodium content will vary slightly depending on which healthy greens you use.

4 Servings: approx. 40 mg. sodium per serving

4 cups chopped mixed greens, washed and dried
12 thin slices cucumber, cut in half
3 ounces mushrooms, sliced thin
1 Tablespoon unsalted sunflower seeds
3 Tablespoons extra virgin olive oil
2 Tablespoons fresh lemon juice
2 medium cloves garlic, pressed
1 Tablespoon grated Parmesan cheese
1/4 teaspoon black pepper

Cooking Instructions

1. Combine the mixed greens, cucumbers, mushrooms and sunflower seeds in a large salad bowl.

2. Mix the next 5 ingredients in a separate bowl. Pour over the salad. Mix well to combine. Serve.

 

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds