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.
1part fat-free tomato or sun-dried tomato vinaigrette
2parts fat-free ranch dressing
3 cwashed & torn romaine lettuce or your favorite bag mix
1 bunchbroccoli florets
1/2 smallred onion
1/4 can(s)kidney beans, canned
1/2 ccarrot, shredded
·black olives, sliced
·(if desired, about a handful)
How to Make Hospital Salad (it's good and good for you!)
- 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).