More Great Recipes: Lettuce/Vegetable | Salad | South Beach | Vegetarian

South Beach Salad ~ Phases 1 & 2


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Member since 2007

Serves 6 | Prep Time | Cook Time

Ingredients

Vinaigrette Dressing:
3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
3 tablespoons wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Salad:
1 (14 ounce) can hearts of palm, drained and sliced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (14 ounce) can artichoke hearts, drained and quartered
10 pimiento-stuffed olives, halved
1 head Boston lettuce
2 hard-cooked eggs, quartered
12 cherry tomatoes, halved


DIRECTIONS


To make the vinaigrette dressing: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix.


To make the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl. Add the vinaigrette dressing and mix well. Refrigerate for at least 1 hour.


To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.


Note


This recipe is optimal for Phase 1 or Phase 2 of the South Beach Diet.


servings Per Recipe: 6


Amount Per Serving


Calories: 227


Total Fat: 16.9g


Cholesterol: 71mg


Sodium: 1048mg


Total Carbs: 14.4g


Dietary Fiber: 5.2g


Protein: 7.1g


Pairs Well With


Notes

This recipe is optimal for Phase 1 or Phase 2 of the South Beach Diet.

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