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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Use this dressing to cut down on all that fat that usual dressings add to a healthy salad. I also opt for the lower fat salami so I can splurge on a little mozzarella. The fat I have for this recipe is 8 grams. Recipezaar does not have reduced-fat salami in the ingredients so their nutrition is basing it on regular salami - yikes! Ingredients:
2 tablespoons olive oil |
1/2 cup red wine vinegar |
1 tablespoon dijon mustard |
1/2 cup water |
1 tablespoon honey |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 cups mushrooms, sliced |
1 red bell pepper, sliced into strips |
1 (15 ounce) can artichoke hearts, drained and quartered |
2 roma tomatoes, diced |
2 cups broccoli florets |
6 slices reduced-fat salami |
4 cups mixed salad greens |
2 ounces fresh mozzarella cheese |
Directions:
1. In a medium bowl, whisk together dressing ingredients. Set aside.
2. In a large salad bowl, toss together remaining ingredients except salad greens.
3. Drizzle dressing over vegetables. Cover and refrigerate for 15 minutes.
4. Serve vegetables over salad greens and cut small cubes of fresh mozzarella on top.
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