Nutrition Facts

Serving Size½ of recipe
Total Fat15 g
Saturated Fat2 g
Sodium906 mg
Total Carbohydrate36 g
Dietary Fiber9 g
Protein20.5 g

Servings and Times


Ingredients and Preparation

Olive oil2 tablespoons
Balsamic vinegar½ tablespoon
Dijon mustard½ teaspoon
Dash of salt
Freshly ground pepper to taste
Asparagus, trimmed½ bunch
Romaine lettuce, washed, chopped, and dried4 cups
Corn, no salt added, drained and rinsed1 (8-ounce) can
Water-packed artichoke hearts, halved½ cup
Smoked turkey breast, sliced into strips¼ pound
Small tomatoes, quartered2
  1. Directions
  2. Whisk together oil, vinegar, mustard, salt, and pepper in a small bowl. Refrigerate until the rest of the salad is ready.
  3. Blanch asparagus by dropping it into boiling water for 2 minutes and then placing it in ice water. Once cool, drain and set aside.
  4. 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.