Summery Salad With Vegetables

Name: Summery Salad With Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters baby or wild arugula; 2 small heads Boston lettuce, torn into pieces; 4 smalls carrots (3 inches long each), peeled into ribbons; 12 servings Coarse salt and freshly ground pepper; 2 heads red endive, leaves separated; 113 grams flat Italian beans, trimmed; 113 grams haricots verts, trimmed; 3 Tbsps fresh lemon juice; 2 heads baby lolla rossa lettuce, torn into pieces; 2 heads baby oak-leaf lettuce; 118 milliliters extra-virgin olive oil; 2 heads baby romaine lettuce, torn into pieces; 1 Tbsp white-wine vinegar; 1 pint cherry tomatoes (red, yellow, or a combination of both), halved; 113 grams yellow wax beans, trimmed

Need a gluten free, primal, and fodmap friendly side dish? Summery Salad With Vegetables could be a super recipe to try. This recipe makes 12 servings with 170 calories, 6g of protein, and 10g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have baby, wax beans, carrots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes.