Fresh Homemade Salad
Salads are an abundance of fresh vegetables that have little to no added fat. Combined with homemade dressing and a side of lean protein, this makes for a vibrant and healthy lunch.
- 8 eggs
- 2 bunch asparagus, ends trimmed
- 2 cup curly endive
- 2 cup dandelion greens
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 red bell pepper, thinly sliced into matchsticks
- 2 packet Stevia
- 4 Tablespoons lime juice
- 2 garlic clove, minced
- 4 teaspoons Dijon mustard
- 2 Tablespoon raspberry vinegar
Place the eggs in a pan of water; bring to a simmer for 6 minutes. Remove from heat.
Crack the eggs all over, and then place in a pan of cold water for one minute. Remove from water, peel, and slice. Set aside.
Bring a medium pot of salted water to boil. Add the asparagus and cook for 4 minutes. Rinse in cold water then set aside.
In a large salad bowl combine the endive, dandelion greens, tomato, onion and pepper.
In a small bowl combine the Stevia, lime juice, garlic, Dijon and vinegar. Mix well for dressing.
Coat the salad with the dressing. Top with asparagus and sliced egg.
Nutritional Analysis: One serving equals: 119 calories, 5.5 fat, 137mg sodium, 9g carbohydrates, 2g fiber, and 8g protein.