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 |
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 |