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Summer Salad

June 10, 2008 - 7:30am
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Summer Salad

Nutrition Facts

Serving Size½ of recipe
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


Ingredients and Preparation

Olive oil2 tablespoons
Balsamic vinegar½ tablespoon
Dijon mustard½ teaspoon
Dash of salt
Freshly ground pepper to taste
Asparagus, trimmed½ bunch
Romaine lettuce, washed, chopped, and dried4 cups
Corn, no salt added, drained and rinsed1 (8-ounce) can
Water-packed artichoke hearts, halved½ cup
Smoked turkey breast, sliced into strips¼ pound
Small tomatoes, quartered2
  1. Directions
  2. Whisk together oil, vinegar, mustard, salt, and pepper in a small bowl. Refrigerate until the rest of the salad is ready.
  3. Blanch asparagus by dropping it into boiling water for 2 minutes and then placing it in ice water. Once cool, drain and set aside.
  4. 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.

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

Side Suggestions: Whole Wheat Pita Bread and Hummus

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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