How To Eat Salad Every Day And Like It

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Ingredients

VEGETABLE OPTIONS: 

• any combination of the below ingredients will keep nicely for several days in the refrigerator
• chopped greens: typically a mix of romaine spring mix, spinach, arugula, or butter lettuce (rarely all of them, just whichever ones I have on hand at the time)
• tomatoes: sliced or chopped
• cucumber: sliced or chopped I often remove the seeds, but it isn’t required
• corn: canned frozen, or fresh
• bell peppers: sliced thin or chopped small
• red onions: sliced thin
• green onions: sliced thin

PROTEIN OPTIONS:

• ground beef or ground turkey: cooked and seasoned generously with Mexican spices or taco seasoning
• taco meat with black beans and corn
• pulled pork or carnitas: shredded and chopped bite-size
• cooked or roasted chicken: shredded or diced
• ham: diced
• hard boiled eggs: chopped
• canned tuna fish: drained well
• cooked shrimp or fish
• beans: black kidney, or pinto beans

TOPPING OPTIONS:

• cheese: shredded diced, or crumbled
• avocado: sliced or diced
• fruits: diced apples or pears orange slices, fresh berries
• plenty of crunch: croutons tortilla chips, or my personal favorite Fritos
• fresh lime
• salt and pepper
• salad dressing of your choice: Italian Poppyseed, White Balsamic Vinaigrette, and the absolute BEST Homemade Ranch Dressing are a few of our favorites.

Instructions

1. Prep the vegetables and place in serving size containers. (I use these containers and these containers to store prepped salads. Add a paper towel to each box to help the produce last longer. Place in the refrigerator until ready to eat.

WHEN READY TO EAT:

Warm the protein of your choice and chop bite-size, if needed. Add the protein to the pre-made salad greens and vegetables. Add the toppings of your choice. Squeeze lime generously over the salad, sprinkle with salt and pepper. Or toss with your favorite salad dressing. Enjoy!

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Thank you for Reading and happy cooking.

source:barefeetinthekitchen.com

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