SOUTH BEACH SALAD ~ PHASES 1 & 2

 

  • Cooking Time:
  • Servings: 6
  • Preparation 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

  • 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

Notes

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

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