Chef's Salad with Balsamic Vinaigrette

Tangy balsamic for a sensational salad.

(serves 2)

Ingredients:

• 2 cups bite-sized pieces romaine lettuce
• 2 cups fresh spinach leaves
• 1 scallion, chopped
• 2 tomatoes, chopped
• 12 egg whites, hard cooked and diced
• 12 slices vegetarian turkey, sliced
• 2 tablespoons finely minced parsley

Dressing:

• 2 teaspoons olive oil
• 2 teaspoons balsamic vinegar
• 1 clove garlic, minced
• 1/2 teaspoon Dijon-style mustard
• 1/4 teaspoon salt
• freshly ground pepper to taste

Directions:

About 1/2 hour before serving, wash lettuce and spinach leaves thoroughly and dry. Place in refrigerator to chill. Mix dressing ingredients in a bowl or shake in a jar and set aside. When ready to serve, toss lettuce, spinach, scallion and tomatoes with dressing and arrange on two plates. Arrange half the egg whites and half the turkey slices on top of each plate of greens. Sprinkle with minced parsley and serve.

Nutritional Analysis Per Serving:

• Calories: 305
• Protein: 46 grams
• Fat: 4 grams
• Carbohydrates: 9 grams