hospital salad (it's good and good for you!)
(2 ratings)
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Because I created this recipe in a hospital cafeteria, of all places, that's where the name came from! Yeah...I know it's a weird name for a salad. I've been eating it for years and have yet to come up with a fancy or even just descriptive name. "Romaine, carrot, onion, kidney bean, broccoli and sun-dried tomato vinaigrette salad" although pretty descriptive, isn't exactly what I had in mind. I just call it my favorite healthy salad. I think you'll enjoy it! Use whatever other ingredients or dressing(s) you like, sometimes I even add some sliced black olives, diced tomatoes and sub out black beans for the kidney beans. Even some roasted corn kernels might be nice.
(2 ratings)
yield
1 serving(s)
prep time
15 Min
Ingredients For hospital salad (it's good and good for you!)
- DRESSING:
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1part fat-free tomato or sun-dried tomato vinaigrette
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2parts fat-free ranch dressing
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3 cwashed & torn romaine lettuce or your favorite bag mix
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1 bunchbroccoli florets
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1/2 smred onion
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1/4 cankidney beans, canned
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1/2 ccarrot, shredded
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black olives, sliced
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(if desired, about a handful)
How To Make hospital salad (it's good and good for you!)
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1In a small bowl, mix 1 part Fat Free Sun Dried Tomato vinaigrette dressing (I use Newman's Own or Ken’s Steakhouse brand) and mix w/2 parts Fat Free or low fat ranch dressing (I use Hidden Valley brand or Wishbone Light Done Right).
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2Toss ingredients well to mix evenly, and pour your combined dressing over all. Toss to coat vegetables with dressing.
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3Place in a bowl or plate and top with shredded carrots and light red kidney beans (rinsed & drained) and the black olives (if you like them).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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