Makes: 20 servings (1 cup each)
Ready in: 30 minutes
Ingredients:
Salad:
1 bunch romaine, torn
4 cups fresh baby spinach
2 cups grape tomatoes
1 can (14 oz) artichoke hearts (rinsed, drained and quartered)
1 medium zucchini, thinly sliced
1 cup thinly sliced fresh mushroom
1 cup thinly sliced red onion
1 cup (4 oz) shredded part-skim mozzarella cheese
1/2 cup sliced pepperoncini
1 can (2 1/4 oz) sliced ripe olives, drained
Vinaigrette:
2/3 cup canola oil
1/2 cup red wine vinegar
1/4 cup minced fresh basil
1 1/2 tsp garlic powder
1 1/2 tsp ground mustard
1 tsp honey
1/2 tsp salt
Directions:
1. In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients.
2. Just before serving, pour 3/4 cup vinaigrette over salad, toss to coat. Refrigerate remaining vinaigrette for another use.
Nutritional Info:
Per serving: 84 cal, 6 g fat (1 g sat fat) 3 mg chol, 149 mg sodium, 5 g carb, 1 g fiber, 3 g pro
This recipe was found on page 27 of the Feb/Mar edition of Taste of Home magazine.
Ready in: 30 minutes
Ingredients:
Salad:
1 bunch romaine, torn
4 cups fresh baby spinach
2 cups grape tomatoes
1 can (14 oz) artichoke hearts (rinsed, drained and quartered)
1 medium zucchini, thinly sliced
1 cup thinly sliced fresh mushroom
1 cup thinly sliced red onion
1 cup (4 oz) shredded part-skim mozzarella cheese
1/2 cup sliced pepperoncini
1 can (2 1/4 oz) sliced ripe olives, drained
Vinaigrette:
2/3 cup canola oil
1/2 cup red wine vinegar
1/4 cup minced fresh basil
1 1/2 tsp garlic powder
1 1/2 tsp ground mustard
1 tsp honey
1/2 tsp salt
Directions:
1. In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients.
2. Just before serving, pour 3/4 cup vinaigrette over salad, toss to coat. Refrigerate remaining vinaigrette for another use.
Nutritional Info:
Per serving: 84 cal, 6 g fat (1 g sat fat) 3 mg chol, 149 mg sodium, 5 g carb, 1 g fiber, 3 g pro
This recipe was found on page 27 of the Feb/Mar edition of Taste of Home magazine.