Sunday, August 16, 2015

Sunday in the Kitchen - My Epic Salad

I love this salad and it's also very filling. You can always add or subtract things or switch them out. For example, I used to use a 50/50 mix for my lettuce but something in that mix made things taste bitter so just recently I switched to just spinach leaves. Plus you can use whatever dressing you like and pretty much do whatever you want with this salad but this is how I like to eat it!

Also, when I make this salad I like to make about four measured out salads and then I can just grab one and eat for four meals.

This may not be the healthiest salad but it's really good and filling!

My Epic Salad
1 cup fresh baby spinach leaves
1/2 cup rainbow slaw (includes raw broccoli, carrots, cauliflower and red cabbage)
1/2 cup shredded or baby carrots
4 cut up orange/yellow cherry tomatoes
1/2 cup sliced cucumber
1/4 cup Shredded White Italian Style 6 Cheese Blend
1 serving Perdue Shortcuts Honey Roasted chicken breast
1 Tablespoon slivered almonds
1/8 cup Ocean Spray original craisins
1 tablespoon Oscar Meyer real bacon bits

Mix everything together, pour the dressing of your choice over the salad and enjoy!'

Nutritional Facts:
1 salad equals 394 calories, 14 g fat, 886 mg sodium, 37 g carbohydrate, 7 g fiber, 33 g protein.


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