Spinach Salad with Marinated Vegetables

This hearty salad is rich in lutein and indoles. It provides each person with three and a half servings of vegetables. Served with a cup of soup, it makes a filling and delicious dinner. The marinated vegetables and croutons may be prepared ahead of time. Serves 4

Ingredients:

• 1 cup small, bite-sized cauliflower pieces (use fresh or thawed frozen)
• 1 cup sliced button mushrooms
• 8 stalks fresh asparagus, sliced on the diagonal into bite-sized pieces (about 1 cup)
• 1 14-ounce can quartered artichoke hearts in water, drained
• ½ cup reduced-fat red wine vinaigrette or Italian dressing, divided
• 4 slices white or sourdough bread, with crust cut off and bread sliced into bite-sized cubes
• 5 cups tightly packed spinach leaves (about 6 ounces), sliced into bite-sized pieces

Directions:

1. Preheat oven to 350 degrees F.
2. Steam or microwave together cauliflower, mushrooms and asparagus until asparagus is tender-crisp.
3. Place in a medium bowl with artichoke hearts and toss with 3 tablespoons dressing.
4. Cover and refrigerate.
5. Spread bread cubes in a shallow glass pan and toss with 2 tablespoons vinaigrette.
6. Bake 10 minutes, until golden brown. Let cool.
7. Toss spinach leaves with remaining dressing and croutons in a large serving bowl.
8. Top with marinated vegetables and serve.

Nutritional Analysis per serving:

• 166 calories
• 25 grams carbohydrates
• 8.5 grams protein
• 5.6 grams fat
• 3 mg cholesterol
• 448 mg sodium
• 9 grams fiber

Recipe courtesy the National Cancer Institute