This chef's salad offers up protein from the meat. Select low-sodium options from the deli when able.
INGREDIENTS
SERVES 1
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2 egg(s)
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3 asparagus spears
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2 cups chopped romaine lettuce
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1/2 cucumber(s)
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1/4 cup sliced mushrooms
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3 oz deli sliced lean ham
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3 oz deli sliced turkey
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1 tsp capers
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1 tbsp shredded cheddar cheese
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1 tsp balsamic vinegar
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1/4 lemon
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2 tsp walnut oil
DIRECTIONS
1
Place eggs in a small saucepan and cover with cool water by one inch. Over medium heat, bring water to a boil. Once water begins to boil, cover and remove from heat. Let sit for about 5 min and then run under cool water. Slice eggs.
2
At the same time, steam asparagus until crisp-tender, about 4-6 minutes and then chop.
3
Combine all ingredients except vinegar, lemon, and walnut oil in a bowl.
4
Add vinegar, juice from the lemon, and walnut oil and toss salad.