Real Recipes From Real Home Cooks ®

hospital salad (it's good and good for you!)

(2 ratings)
Recipe by
Bobbi Jo Woods
Saint Paul, MN

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.

(2 ratings)
yield 1 serving(s)
prep time 15 Min

Ingredients For hospital salad (it's good and good for you!)

  • 1
    part fat-free tomato or sun-dried tomato vinaigrette
  • 2
    parts fat-free ranch dressing
  • 3 c
    washed & torn romaine lettuce or your favorite bag mix
  • 1 bunch
    broccoli florets
  • 1/2 sm
    red onion
  • 1/4 can
    kidney beans, canned
  • 1/2 c
    carrot, shredded
  • black olives, sliced
  • (if desired, about a handful)

How To Make hospital salad (it's good and good for you!)

  • 1
    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).
  • 2
    Toss ingredients well to mix evenly, and pour your combined dressing over all. Toss to coat vegetables with dressing.
  • 3
    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).

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