Pico Garden Salad

Nothing says spring like light, fresh vegetables
By

Founded in 1985, Rojo’s has a rich heritage in refrigerated foods, which began with a secret homemade salsa recipe made by a family in Mexico that was brought to the U.S. They’ve provided this Pico Garden Salad recipe which is perfect for any spring gathering.

This recipe is provided by Rojo’s.

4
Servings
67
Calories Per Serving
Deliver Ingredients

Ingredients

  • 14 Ounces of salsa, such as Rojo’s Pico De Gallo Salsa
  • 1 peeled, diced cucumber
  • 1 container of grape tomatoes, halved
  • 4 medium mushrooms, cut in quarters
  • 1 Tablespoon olive oil
  • 1 Tablespoon balsamic vinegar
  • ¼ Teaspoon black pepper

Directions

In large bowl, stir together all ingredients.

Cover and chill before serving. Makes four to six servings.

Nutritional Facts

Total Fat
4g
6%
Sugar
7g
8%
Saturated Fat
3g
13%
Carbohydrate, by difference
10g
8%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
1mg
0%
Phosphorus, P
1mg
0%
Sodium, Na
460mg
31%
Water
89g
3%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.