South Beach Salad ~ Phases 1 & 2
INGREDIENTS
  • Servings: 6
  • 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
  1. DIRECTIONS
  2. 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.
  3. 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.
  4. To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.
  5. Note
  6. This recipe is optimal for Phase 1 or Phase 2 of the South Beach Diet.
  7. servings Per Recipe: 6
  8. Amount Per Serving
  9. Calories: 227
  10. Total Fat: 16.9g
  11. Cholesterol: 71mg
  12. Sodium: 1048mg
  13. Total Carbs: 14.4g
  14. Dietary Fiber: 5.2g
  15. Protein: 7.1g
RECIPE BACKSTORY
This recipe is optimal for Phase 1 or Phase 2 of the South Beach Diet.