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Serves 4

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.

• 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
• 1/2 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

Preheat oven to 350 degrees F.

Steam or microwave together cauliflower, mushrooms and asparagus until asparagus is tender-crisp.
Place in a medium bowl with artichoke hearts and toss with 3 tablespoons dressing.
Cover and refrigerate.

Spread bread cubes in a shallow glass pan and toss with 2 tablespoons vinaigrette.
Bake 10 minutes, until golden brown. Let cool.

Toss spinach leaves with remaining dressing and croutons in a large serving bowl.

Top with marinated vegetables and serve.
Nutritional Analysis per serving:
166 calories
25 grams carbohydrate
8.5 gram protein
5.6 grams fat
0.6 grams saturated fat
0.3 milligrams cholesterol
448 milligrams sodium
9 grams fiber
30% calories from fat
3% calories from saturated fat
3 ½ "5 A Day" servings


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