Sunday, March 6, 2011

Chopped Vegetable Salad

2 beefsteak tomatoes, sliced thick
1 bunch asparagus, ends cleaned
1 large green pepper, top and bottom sliced off
2 ears corn on the cob, shucked
3 large carrots, peeled and sliced thick lengthwise
1/4 lb. fresh green beans, ends trimmed
10 cloves garlic, minced
1/3 cup Dijon mustard
3/4 cup olive oil
1 head Romain lettuce, washed and sliced thin

In a large bowl, add garlic and 2 ounces of olive oil. Add vegetables, season with salt and fresh ground black pepper. Grill on medium heat and set aside.

Chop all vegetables into medium size pieces just before serving, add vinaigrette, and place on top of shredded romaine lettuce.

Mix balsamic vinegar and Dijon mustard in bowl and slowly add remaining 4 ounces of olive oil while whisking.

Nutritional Analysis Per Serving: 258 Calories, 18g Total Fat, 0 mg Cholesterol, 85 mg Sodium, 22g Carbohydrate, 5g Protein

from Total Health Makeover by Marilu Henner, p. 291

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