Chopped Vegetable Salad
26 Jul 2011
|Romaine lettuce head||1 , rinsed, spun dry, and torn into bite-size pieces to make about 6 cups, loosely packed (Or Use Lettuce Of Choice)|
|Romaine lettuce head/Any other lettuce||1 , rinsed, spun dry, and torn into bite-size pieces (6 Cups, Loosely Packed)|
|Canned kidney beans||1 Cup (16 tbs), drained, rinsed|
|Canned garbanzo beans||1 Cup (16 tbs), drained, rinsed|
|Beets||1 Bunch (100 gm), cooked, peeled, and chopped|
|Beets||1 Bunch (100 gm), cooked, peeled and chopped|
|Carrots||3 Large, chopped|
|Celery stalks||3 , chopped|
|Fresh ears of corn/1 cup defrosted frozen corn||3 , grilled or boiled and cut off the cob|
|Tomatoes||2 Medium, chopped|
|Cooked chopped turkey/Poached chicken breast||2 Cup (32 tbs)|
|Scallions||1 Bunch (100 gm), chopped|
|Finely chopped mixed fresh herbs||1⁄2 Cup (8 tbs) (Such As Parsley, Dill, Basil)|
|Finely chopped fresh herbs||1⁄2 Cup (8 tbs) (Mixed Parsley, Dill, Basil)|
|Pitted black olives||1⁄2 Cup (8 tbs)|
|Low fat ranch dressing/Your favorite purchased low fat dressing||1 1⁄2 Cup (24 tbs)|
|Reduced fat ranch dressing/Other purchased low fat dressing||1 1⁄2 Cup (24 tbs)|
1) In a large glass bowl, arrange romaine at eth bottom.
2) Layer remaining ingredients on top of the lettuce.
3) Add the dressing on it and toss well.
4) Serve immediately.
Preparation Time:15 Minutes
Cook Time:10 Minutes
Ready In:25 Minutes
Chopped Vegetable Salad Recipe