| |
| INGREDIENTS |
| 1 |
medium head of red lettuce |
| 2 |
hard cooked eggs, yolks removed, whites chopped |
| 2 |
medium, vine-ripe tomatoes cut into wedges |
| 1 cup |
cooked asparagus tips |
| 1 |
small red onion, thinly sliced |
| 1 |
small yellow pepper, cut into strips |
| 1 can |
(7.5 oz.) pink salmon |
| VINAIGRETTE DRESSING: |
| 1 tbsp. |
extra-virgin olive oil |
| ¼ cup |
balsamic vinegar |
| 2 tbsp. |
water |
| 1½ tsp. |
Dijon mustard |
| 1 |
garlic clove, crushed |
|
|
|
| RECIPE |
- Rinse and dry lettuce leaves. Tear into pieces and divided among four plates.
- Combine egg whites, tomatoes, asparagus, onion, and pepper.
- Arrange on plates on top of lettuce.
- Drain salmon and flake on top of vegetables.
- In small bowl, whisk together dressing ingredients.
- Drizzle over each plate and serve.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
¼ salad w/dressing
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
191 |
|
| Total Fat |
8 g |
|
| Sodium |
386 mg |
|
| Total Carbohydrates |
15 g |
|
| Fiber |
3 g |
|
| Protein |
16 g |
|
|
|
