Hearts of Romaine Toss

Hearts of palm and artichokes dress up a basic romaine salad. Because they're canned, these hearty vegetable additions can be enjoyed year-round.

Yield:

8 servings (serving size: 2 cups)

Recipe from

Recipe Time

Prep: 7 Minutes

Nutritional Information

Calories 82
Caloriesfromfat 25 %
Fat 2.3 g
Satfat 1.5 g
Protein 4.6 g
Carbohydrate 11.8 g
Fiber 3.4 g
Cholesterol 8 mg
Iron 2.1 mg
Sodium 472 mg
Calcium 108 mg

Ingredients

1 (22-ounce) package hearts of romaine, chopped
1 pint grape tomatoes
1 (14-ounce) can hearts of palm, rinsed, drained, and sliced
1 (14-ounce) can quartered artichoke hearts, rinsed and drained
1 cup sliced cucumber (about 1 medium)
1/2 cup thinly sliced red onion (about 1/2 medium)
1/2 cup (2 ounces) crumbled feta cheese
1/2 cup fat-free red wine vinaigrette
Freshly ground black pepper (optional)

Preparation

1. Combine first 7 ingredients in a large bowl; add vinaigrette just before serving. Toss well. Sprinkle with freshly ground pepper, if desired.

Note:

Oxmoor House Healthy Eating Collection

October 2006