• Summer Salad

    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
    1. Whisk together oil, vinegar, mustard, salt, and pepper in a small bowl. Refrigerate until the rest of the salad is ready.
    2. Blanch asparagus by dropping it into boiling water for 2 minutes and then placing it in ice water. Once cool, drain and set aside.
    3. 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.

    Exchanges3 fats; 2 very lean meats; 2 vegetables; 1 starch

    Side Suggestions: Whole Wheat Pita Bread and Hummus

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