For a side salad, start with a pint-size mason jar with a wide lid. This size salad makes a great lunch when paired with a soup or sandwich. For an entrée size salad, use a quart-size mason jar. For party or family sized salads, use a 2-quart or larger jars. Now follow theses steps to make the salad:
**These salads will last in your refrigerator for 3-5 days.
Greek vinaigrette, chopped cucumbers, chopped bell peppers, pitted and halved Kalamata olives, diced tomatoes, sliced red onions, chopped mixed greens, crumbled feta cheese
½ cup red wine vinegar 1 clove garlic 2 tbsp. lemon juice
1 tbsp. Dijon mustard 1 tsp. dried oregano ¼ cup olive oil
Salt and pepper to taste
Crunchy Asian Salad
Asian salad dressing, shredded cabbage, chopped bell peppers, chopped broccoli florets, shredded carrots, shelled edamame, chopped peanuts, sliced green onions, chopped spinach
Asian salad dressing:
1 clove garlic 1 tbsp. soy sauce 2 tsp. rice vinegar
½ cup olive oil ½ tsp. sesame oil Salt and pepper to taste
Chopped Taco Salad
Salsa, chopped bell peppers, sliced red onions, halved grape tomatoes, diced avocado, cooked quinoa or brown rice, black beans, chopped cilantro, chopped romaine
Feel free to mix up your salad ingredients and dressings. Do what works for you, these are just a few of my favorites! The key to eating healthy and maintaining a healthy lifestyle is making food tasty to you!
I am a registered dietitian, licensed nutritionist, foodie, fitness enthusiast, traveler and runner, living in the city of brotherly love. I have a passion for cooking and sharing delicious, healthful food. I enjoy working with clients to help them achieve their health and nutrition goals.