Garden Fresh Salad

A big salad peppered with fresh veggies is one of the healthiest things you can serve up for dinner. Here’s a new, tasty salad recipe to try…

The best salads are a cornucopia of fresh vegetables, with little added fat. This salad combines some of the garden’s tastiest veggies and is dressed lightly with no added oils. Serve with a side of lean protein for a healthy, vibrant meal.

Servings: 4

Here’s what you need for this salad…

• 4 eggs
• 1 bunch asparagus, ends trimmed
• 1 cup dandelion greens
• ½ cup cherry tomatoes, halved
• ⅛ cup red onion, thinly sliced
• 1 cup curly endive
• ½ red bell pepper, thinly sliced into matchsticks
• 1 packet Stevia
• 2 Tablespoons lime juice
• 1 garlic clove, minced
• 2 teaspoons Dijon mustard
• 1 Tablespoon raspberry vinegar

Instructions

1. 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.
2. Bring a medium pot of salted water to boil. Add the asparagus and cook for 4 minutes. Rinse in cold water then set aside.
3. In a large salad bowl combine the endive, dandelion greens, tomato, onion and pepper.
4. In a small bowl combine the Stevia, lime juice, garlic, Dijon and vinegar. Mix well.
5. 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.