Thursday, August 11, 2016

Chopped Salad with Tuscan Italian Salad Dressing

Everyone enjoys a light and refreshing salad during the summer time – especially when temperatures begin reaching the 80's+. However salads can be deceptive due to dressings and toppings that are high in fat, calories and sodium. To help your readers overcome the dreadful salad topping trap, we've got a delicious guest post recipe for you, courtesy of Pritikin Longevity Center + Spa, Chef Anthony Stewart. The recipe will yield 2 cups per serving.

Chopped Salad with Tuscan Sunshine Italian Salad Dressing Recipe

1 Head cauliflower
1 Head broccoli
1 Cucumber, seedless
1 Tomato, diced
¼ Cup Pritikin Tuscan Sunshine Italian Salad Dressing
1 Jicama, shredded
1 Carrot, shredded

Rinse and chop cauliflower, broccoli and cucumber. In a salad bowl heap the chopped vegetables and top with diced tomato. Garnish with shredded jicama and carrot. Chill and serve with Tuscan Sunshine Italian Salad Dressing.

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