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
| Servings | 2 |
Ingredients and Preparation
| 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
