Tomato Vinaigrette & Salad
Meal: 287 cal Protein: 7g Carbs: 35g Fat: 14g
Tomatoes really are the taste of summer and in this combination of tomatoes, corn, and bell peppers is simply heaven. Black Beans and Romaine lettuce round it out with protein and fiber.
And turning Marinara into a warm Vinaigrette couldn’t be easier – simply add some good oil, an onion, more spices and a flavorful Sherry Vinegar. And for an easy pop of protein, add 3 oz of canned tuna.
SALAD
Serving size 1 Cup 287 cal Protein: 7 g Carbs: 35 g Fat: 14 g
Ingredients
- 3 Tbsp Avocado Oil
- 1 Med Onion minced
- 2 Cloves Garlic minced
- 1 Tsp Smoked Paprika
- 1 Tsp Oregano
- Salt & Pepper to taste
- ½ C Roasted Tomato Sauce
- 3 Tbsp Sherry Vinegar
Directions
- Heat oil in sauté pan over medium.
- Add onions and garlic and cook until soft.
- Add spices and cook until fragrant.
- Add Tomato Sauce and Vinegar.
- Cook until liquid is reduced by 50%.
- Will take only a couple of minutes. Set Aside.
SALAD
Ingredients
- 4 C Romaine Lettuce
- 2 Cobs Corn shucked
- 1 Can Low Sodium Black Bean drained and rinsed
- 1 C Baby Bell Peppers sliced
- 2-4 Green Onions or Shallots
Directions
- In Large Salad bowl
- Mix romaine, corn, black beans, peppers, tomatoes, and onions.
- Toss with dressing
- Divide into four salad bowls.
