Healthy Easter Salad Wednesday, April 16, 2014


1 pkg salad blend (be sure to select one with lots of dark greens)
1 cup marinated mushrooms
2 cups frozen edamame beans, thawed
2 cups crumbled low fat or fat free feta, crumbled
1 lb fresh asparagus, blanched and cooled
1 lb grape tomatoes
low fat or no fat dressing


Place the salad greens in an attractive bowl. Sprinkle all remaining ingredients except dressing over the top. At the last minute, pour dressing over and toss at the table. If you choose to not keep this vegetarian, some shredded roast chicken or cubes of ham may be sprinkled over as well. In fact, this is a very good way to use up some leftover ham.


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