Hospital Salad (it's good and good for you!)
Bobbi Jo Woods
I think you'll enjoy it! Use whatever other ingredients or dressing(s) you like, sometimes I even add some sliced black olives, diced tomatoes and sub out black beans for the kidney beans. Even some roasted corn kernels might be nice.
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- part fat-free tomato or sun-dried tomato vinaigrette
- parts fat-free ranch dressing
- 3 c
- washed & torn romaine lettuce or your favorite bag mix
- 1 bunch
- broccoli florets
- 1/2 small
- red onion
- 1/4 can(s)
- kidney beans, canned
- 1/2 c
- carrot, shredded
- black olives, sliced
- (if desired, about a handful)
1In a small bowl, mix 1 part Fat Free Sun Dried Tomato vinaigrette dressing (I use Newman's Own or Ken’s Steakhouse brand) and mix w/2 parts Fat Free or low fat ranch dressing (I use Hidden Valley brand or Wishbone Light Done Right).
2Toss ingredients well to mix evenly, and pour your combined dressing over all. Toss to coat vegetables with dressing.
3Place in a bowl or plate and top with shredded carrots and light red kidney beans (rinsed & drained) and the black olives (if you like them).