A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Garden Salad
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- #33875
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 cups loosely packed torn mixed salad greens (romaine, Bibb, Boston), washed and dried
1/2 red bell pepper, seeded and thinly sliced
1/2 yellow bell pepper, seeded and thinly sliced
8 sugar snap peas, blanched
8 asparagus, blanched and chopped
5 broccoli florets, blanched and quartered
4 cauliflower florets, blanched and quartered
3 radishes, quartered
2 scallions, white and green parts, chopped
1 medium carrot, grated
kosher salt and freshly ground black pepper
salad dressing of your choice
1 large beefsteak tomato, cut into wedges
directions
In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste.
Lightly toss with the salad dressing. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl.
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nutrition data
121 calories, 1 grams fat, 24 grams carbohydrates, 7 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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