Kitchen Sink Salad

Kitchen Sink Salad

1/2 cup protein – choose marinated tofu. poached chicken, cooked shrimp, turkey/ham coldcuts (no nitrates!),
1.5 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…
1/4 cup fruit – sliced apple, grapes, raisins, blueberries
1/4 cup nuts/seeds – any combo pecans, sliced almonds, walnuts, sunflower seeds, flax seeds
1/4 cup grain, cooked – farro, quinoa or brown rice work well
herbs to taste (cilantro, basil) optional
2 T red or white balsamic vinegar
1 tsp dijon mustard
1 T lemon or orange juice
1 tsp raw honey or maple syrup (optional)Directions
Combine all salad ingredients. Toss in a portable container.
Combine all dressing ingredients in separate portable container.

At lunchtime, toss together and enjoy!

Submited by : Gail SauterFunny 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!

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