Hospital Salad (it's Good And Good For You!) Recipe

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Hospital Salad (it's good and good for you!)

Bobbi Jo Woods


Because I created this recipe in a hospital cafeteria, of all places, that's where the name came from! Yeah...I know it's a weird name for a salad. I've been eating it for years and have yet to come up with a fancy or even just descriptive name. "Romaine, carrot, onion, kidney bean, broccoli and sun-dried tomato vinaigrette salad" although pretty descriptive, isn't exactly what I had in mind. I just call it my favorite healthy salad.

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.

pinch tips: How to Mince Garlic






15 Min



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)

Directions Step-By-Step

In 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).
Toss ingredients well to mix evenly, and pour your combined dressing over all. Toss to coat vegetables with dressing.
Place 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).

About this Recipe

Course/Dish: Other Salads
Other Tag: Healthy