ALL ‘CHOKED UP
For a zestier flavor, try peppery arugula instead of spinach.
(Number of Powerfoods: 3)
4 CUPS BABY SPINACH
1 CAN (14 OUNCES) ARTICHOKE HEARTS IN WATER, DRAINED
1 CAN (15 OUNCES) CANELLINI BEANS, RINSED AND DRAINED
1 CUP GRAPE TOMATOES, HALVED
1 JAR (7 OUNCES) ROASTED RED PEPPERS
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
¼ CUP LEMON JUICE
1 TABLESPOON WATER
½ TEASPOON DRIED OREGANO
GROUND BLACK PEPPER TO TASTE1. Wash and shake the water off the spinach. Place 1 cup on each salad plate. Cut the drained
artichoke hearts vertically into quarters. Then divide the beans, artichoke hearts, and tomatoes evenly
on top of the spinach on each plate. Slice the roasted peppers into finger-thick strips and add to the
salads.
2. For the dressing, whisk the oil, lemon juice, water, oregano, and pepper in a small bowl. Using a
spoon, drizzle over each salad.
Makes 4 servings.
Per serving: 230 calories, 9 g protein, 33 g carbohydrates, 8 g fat (1 g saturated), 1,540 mg sodium,
10 g fiber