BMC’s Yawkey building doors are now closed as an entrance as part of our ongoing efforts to enhance our campus and provide you with the best clinical care.

All patients and visitors on our main campus must enter our hospital via Shapiro, Menino, or Moakley buildings, where they will be greeted by team members at a new centralized check-in desk before continuing to the hospital. We are excited to welcome you and appreciate your patience as we improve our facilities.

Simple Salad

Salad

Contributed by: BMC Teaching Kitchen

salad

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This is a crunchy and fresh side-salad recipe, using a protein of your choice. Make it plant-based by using beans or tofu. The olives provide the salt, so there is no need to add additional salt unless you skip the olives.

Try our dressing-in-a-jar recipe for a simple, healthy dressing. 

Serves:
2 servings
Total Time:
25 minutes
Prep Time:
5 minutes
Cook Time:
20 minutes

Ingredients


Lettuce - 3 cups, rinsed and chopped (Romaine or lettuce of choice) Tomatoes - 1 medium tomato, washed and diced (or 10 cherry tomatoes, washed and halved) Cucumber - ⅓ of a large cucumber, washed and diced (sub carrots, bell pepper or other crunchy vegetable) Olives - ½ cup, pitted and chopped (optional) Dressing - ¼ cup

Instructions

Step 1
Combine ingredients in 1 large bowl, toss with dressing of choice, and serve.

Notes

Nutrition Information

Calories:
135.6 Calories
Fat:
9g
Saturated Fat:
1.5g
Carbohydrates:
Net Carb: 10g
Dietary Fiber:
3.3g
Protein:
2g
Sodium:
628