Vegetable Salad

"This is a fresh salad the usage of all specific kinds of veggies. You can use something you like, but the most important matters that make it right are the tomatoes and cucumbers. It is much like an Israeli salad. The homemade dressing is excellent on it, but so is just undeniable olive oil."

1 cucumber, peeled and chopped
2 fresh tomatoes, chopped
2 green onion, minced
1 red bell pepper, chopped
5 radishes, chopped
1 small jicama, peeled and julienned
5 romaine lettuce leaves, torn into bite-size pieces
1 clove garlic, minced
1 1/2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon pomegranate juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh basil
1 1/2 teaspoons water

Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.

Nutrition Facts
Per Serving: 88 calories; 4.8 g fat; 10.9 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 398 mg sodium. Full nutrition