|Serving Size||½ of recipe|
|Total Fat||15 g|
|Saturated Fat||2 g|
|Total Carbohydrate||36 g|
|Dietary Fiber||9 g|
|Olive oil||2 tablespoons|
|Balsamic vinegar||½ tablespoon|
|Dijon mustard||½ teaspoon|
|Dash of salt|
|Freshly ground pepper to taste|
|Asparagus, trimmed||½ bunch|
|Romaine lettuce, washed, chopped, and dried||4 cups|
|Corn, no salt added, drained and rinsed||1 (8-ounce) can|
|Water-packed artichoke hearts, halved||½ cup|
|Smoked turkey breast, sliced into strips||¼ pound|
|Small tomatoes, quartered||2|
- Whisk together oil, vinegar, mustard, salt, and pepper in a small bowl. Refrigerate until the rest of the salad is ready.
- Blanch asparagus by dropping it into boiling water for 2 minutes and then placing it in ice water. Once cool, drain and set aside.
- Distribute lettuce onto 2 plates (or just use one large salad bowl). Top with the corn, asparagus, artichoke hearts, smoked turkey, and tomatoes. Drizzle with the balsamic dressing.
3 fats; 2 very lean meats; 2 vegetables; 1 starch
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