CPK’s Provencal Salad Made Skinny
Ingredients
Ingredients for Salad:
- 1 bag romaine lettuce, about 5 cups
- 2 cups arugula, see shopping tips
- 1 cup purple cabbage, shredded
- 1 cup cherry or grape tomatoes, cut in quarters
- ¼ cup sun-dried tomatoes, blotted well with paper towels, see shopping tips
Ingredients for Dressing:
- ⅓ cup Cardini’s Light Caesar Vinaigrette or Ken’s Steak House Lite Caesar dressing refrigerated, see shopping tips
- 1 tablespoon Balsamic or white Balsamic vinegar
Ingredients for Topping:
- ½ cup fat-free feta cheese, see shopping tips
- 8 Kalamata olives, pitted and sliced
Instructions
- In a large salad bowl, add all salad ingredients.
- Add dressing and balsamic vinegar and toss well.
- Divide among 4 salad plates or bowls.
- Top each salad with 2 tablespoons fat-free feta and 2 sliced olives.
Nutrition
Serving: 0.25recipeCalories: 115kcalCarbohydrates: 9gProtein: 6gFat: 6gSodium: 630mgFiber: 2gSugar: 6gPlus Points: 3