More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish…and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois,
Ingredients
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 teaspoons minced fresh oregano
- 2 teaspoons minced fresh thyme
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon coarsely ground pepper
- 1/8 teaspoon salt
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 small red onion, halved and thinly sliced
- 1 pound small red potatoes (about 9), halved
- 1 pound fresh asparagus, trimmed
- 1/2 pound fresh green beans, trimmed
- 12 cups torn romaine (about 2 small bunches)
- 6 hard-boiled large eggs, quartered
- 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
- 1/2 cup Nicoise or kalamata olives
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Directions
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Nutrition Facts
1 serving: 329 calories, 19g fat (4g saturated fat), 140mg cholesterol, 422mg sodium, 28g carbohydrate (6g sugars, 7g fiber), 12g protein. Diabetic Exchanges: 3 fat, 2 vegetable, 2 medium-fat meat, 11/2 starch.
