"Valley" Salad

This light summer salad is a refreshing way to beat the heat. (It gets its name from an area in Phoenix known as "The Valley.")
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Folks in Arizona will do anything to stay cool in the summer. When it’s 118 for 21 straight days, you get creative. Yes, I know, it’s a dry heat. But it’s still hot. And when I visit the east coast every July and it’s in the 80’s, the humidity makes it feel like 119. You just can’t win sometimes.

No matter where you find your heat, one of the best ways to cool off from the inside out is a crisp, refreshing salad. I stumbled upon an amazing dish, The Valley Salad, at a local restaurant (the area around Phoenix is known as the Valley because it’s surrounded by mountains).  It’s a colorful, fun blend of fresh and light ingredients – sweet, tangy, crunchy, chewy – all nestled under an invigorating white balsamic vinaigrette. If there’s one thing we know how to do in the Valley, it’s how to make things refreshing. I’m thrilled to share it with you.

What foods keep YOU cool in the summer?
Valley Salad
6 cups mixed baby greens or chopped Romaine lettuce
1/2 cup thinly sliced roasted red peppers
1/4 cup thinly sliced red onion
14-ounce can artichoke hearts, drained and quartered
4 teaspoons shredded parmesan cheese
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper

Arrange mixed greens on a serving plate. Top with red peppers, onion, artichokes and parmesan.

In a small bowl, whisk together oil, vinegar, Dijon mustard and pepper. Drizzle dressing over salad and serve.

Serves 4

Nutrition Info Per Serving
Calories: 103
Total Fat: 4 grams
Saturated Fat: <1 gram
Total Carbohydrate: 13 grams
Sugars: 3 grams
Protein: 5 grams
Sodium: 526 milligrams
Cholesterol: 1 milligram
Fiber: 5 grams
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