Hot & Cold 10-Veggie Explosion

(Hungry Girl)

Lillian’s Hot & Cold Veggie salad uses a bevy of colorful vegetables that will give your taste buds a mix of great flavors and textures.

Cook Time:5 min

Prep Time:15 min

Total Time:20 min

Servings: 1

Ingredients:

4 Cup chopped romaine lettuce

1 Tomato, chopped

1/4 Cup canned sliced beets

1/4 Cup canned hearts of palm, sliced into coins

2 Tablespoon sliced black olives

1 1/2 Tablespoon orange juice

1/2 Tablespoon balsamic vinegar

1/2 Tablespoon Hellmann's/Best Foods Dijonnaise (or another mild creamy Dijon mustard)

1/4 Cup frozen sweet yellow corn

1/2 Cup chopped asparagus

1/2 Cup sliced onion

1/2 Cup sliced red bell pepper

1/2 Cup sliced mushrooms

Preparation:

Place lettuce on a large plate or in a large bowl and evenly top with tomato, beets, hearts of palm, and olives. Set aside.

To make the dressing, in a small bowl, combine juice, vinegar, and Dijonnaise. Mix well and set aside.

Bring a large skillet sprayed with nonstick spray to high heat on the stove. Add corn and, stirring occasionally, cook until thawed and slightly blackened, about 3 minutes. Transfer corn to the salad and bring skillet to medium-high heat.

Add asparagus, onion, and bell pepper to the skillet. Stirring occasionally, cook until slightly softened, about 2 minutes.

Add mushrooms to the skillet and, stirring often, continue to cook until all veggies are softened, about 3 minutes.

Transfer cooked veggies to the salad. Top or serve salad with dressing and enjoy.