Story about the recipe: I make this for my daughter in high school almost every day for lunch. Her lunch table friends always say they can’t believe her mother works AND manages to make such a great salad every morning! They all want her leftovers!
Kitchen Sink Salad
Ingredients
Salad:
- ½ cup protein - choose marinated tofu. poached chicken, cooked shrimp, turkey/ham cold cuts (no nitrates!)
- 1½ cups veggies - the sky is the limit - any lettuce, spinach, diced cucumber, diced sweet peppers, cherry tomatoes, chopped celery, shredded carrot or zucchini, sliced jicama, red cabbage, etc...
- ¼ cup fruit - sliced apple, grapes, raisins, blueberries
- ¼ cup nuts/seeds - any combo pecans, sliced almonds, walnuts, sunflower seeds, flax seeds
- ¼ cup grain, cooked - farro, quinoa or brown rice work well
- herbs to taste (cilantro, basil) optional
Dressing:
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons red or white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 Tablespoons lemon or orange juice
- 1 teaspoon raw honey or maple syrup (optional)
Instructions
- Combine all salad ingredients. Toss in a portable container.
- Combine all dressing ingredients in separate portable container.
- At lunchtime, toss together and enjoy!
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