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Summer Salad

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	329
Total Fat	15 g
Saturated Fat	2 g
Sodium	906 mg
Total Carbohydrate	36 g
Dietary Fiber	9 g
Protein	20.5 g

Servings and Times TOP

Servings

Ingredients and Preparation TOP

Ingredients	Measures
Olive oil	2 tablespoons
Balsamic vinegar	½ tablespoon
Dijon mustard	½ teaspoon
Dash of salt
Freshly ground pepper to taste
Asparagus, trimmed	½ bunch
Romaine lettuce, washed, chopped, and dried	4 cups
Corn, no salt added, drained and rinsed	1 (8-ounce) can
Water-packed artichoke hearts, halved	½ cup
Smoked turkey breast, sliced into strips	¼ pound
Small tomatoes, quartered	2

Directions
Whisk together oil, vinegar, mustard, salt, and pepper in a small bowl. Refrigerate until the rest of the salad is ready.
Blanch asparagus by dropping it into boiling water for 2 minutes and then placing it in ice water. Once cool, drain and set aside.
Distribute lettuce onto 2 plates (or just use one large salad bowl). Top with the corn, asparagus, artichoke hearts, smoked turkey, and tomatoes. Drizzle with the balsamic dressing.

Exchanges
3 fats; 2 very lean meats; 2 vegetables; 1 starch

Side Suggestions: Whole Wheat Pita Bread and Hummus

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