PER SERVING (entire recipe): 216 calories, 3.75g fat, 539mg sodium, 41g carbs, 11.5g fiber, 19g sugars, 9.5g protein -- PointsPlus® value 5*
Because we're indecisive, we decided to just throw everything we could think of onto this salad. You know what? Indecision is DELICIOUS!
4 cups chopped romaine lettuce
1 tomato, chopped
1/4 cup canned sliced beets
1/4 cup canned hearts of palm, sliced into coins
2 tbsp. sliced black olives
1 1/2 tbsp. orange juice
1/2 tbsp. balsamic vinegar
1/2 tbsp. Hellmann's/Best Foods Dijonnaise (or another mild creamy Dijon mustard)
1/4 cup frozen sweet yellow corn
1/2 cup chopped asparagus
1/2 cup sliced onion
1/2 cup sliced red bell pepper
1/2 cup sliced mushrooms
Place lettuce on a large plate or in a large bowl and evenly top with tomato, beets, hearts of palm, and olives. Set aside.
To make the dressing, in a small bowl, combine juice, vinegar, and Dijonnaise. Mix well and set aside.
Bring a large skillet sprayed with nonstick spray to high heat on the stove. Add corn and, stirring occasionally, cook until thawed and slightly blackened, about 3 minutes. Transfer corn to the salad and bring skillet to medium-high heat.
Add asparagus, onion, and bell pepper to the skillet. Stirring occasionally, cook until slightly softened, about 2 minutes.
Add mushrooms to the skillet and, stirring often, continue to cook until all veggies are softened, about 3 minutes.
Transfer cooked veggies to the salad. Top or serve salad with dressing and enjoy!
MAKES 1 SERVING
HG FYI: The recipe method of calculating PointsPlus® values counts the carbs, protein, etc., from vegetables -- even those with a value of 0*. If calculated without the veggies that have a value of 0*, this recipe has a PointsPlus® value of 2*.