Calories 359 (23% from fat)
Fat 9 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 442 mg.
Carb. 60 gram
Fiber 13.4 gram
Sugar 13 gram
Sugar Alcohol 2.25 gram
Protein 12 gram
2 Tbsp. Dijon mustard
1 Tbsp. honey
2 Tbsp. sugar free syrup
1 tsp. lemon juice
4 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 tsp. ground pepper
3 medium celery stalks, thinly sliced
1 medium carrot, shredded
1 small can (8 3/4 oz.) whole kernel corn, no salt added, drained
1 (15-ounce) can chick peas low sodium, drained and rinsed well
1 (1 lb.) can lima beans, no salt added
1 small green bell pepper, chopped
1 medium (4 oz.) onion chopped
1 Tbsp. chopped fresh thyme leaves or 1/4 tsp. dried thyme
6 cups romaine leaves, shredded
1. In a medium sized bowl, combine the first seven ingredients, mustard through pepper. Then whisk for about 20 seconds until it's thoroughly mixed together. This is your dressing.
2. Stir the next eight ingredients, celery through thyme, together in a large mixing bowl. Pour the dressing over the top and toss until it's completely coated.
3. Arrange 1 1/2 cups of romaine leaves on each of 4 plates. Then pour approximately 2 cups of the salad on top of each romaine leaf bed. Serve.
Yield: 4 Meal Servings - Divide into 8 Servings if used as an appetizer before a meal.
This recipe was created by Charles Nuedling - Personal Chef