South Beach Salad ~ Phases 1 & 2

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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

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

Ingredients You'll Need

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
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



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.


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

Questions, Comments & Reviews

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