Whatever you have in your refrigerator - be creative...
4cupslettuceany kind of mixed greens: Lettuce, Swiss chard, baby kale.
½cupcucumber
1/4cuppeppersbell peppers
½cupcarrotsgrated
1/4cuptomatoessliced baby or cherry tomatoes
1/4cupzucchinisliced
Additions:
Animal Protein: roasted chicken/turkey
Vegetable Protein: tofu, tempeh, pumpkin seeds
Instructions
Prepare salad by adding the cut greens to a serving bowl (lettuce, chard, kale)
Top with all your cut vegetables (tomatoes, cucumbers, peppers, carrot, zucchini)
Prepare dressing by adding all ingredients to a glass jar and shaking well.
Add the dressing to the salad and toss to coat.
Store leftover salad separate from dressing if keeping for later use. The salad will keep in the refrigerator (not dressed) for 2-3 days. Store the leftover dressing for 3-4 days in the refrigerator. The oil will harden when cold, so let it sit out for a few minutes to warm and shake well before using.
Video
Notes
NUTRITION INFO:Approximate not including additional proteins: Per 1 serving: Calories - 170; Total Fat – 14g; Sat Fat – 2g; Sodium - 30mg; Total Carbs – 11g; Fiber 3g; Sugars - 3g; Protein – 2g US RDA: Vit A 39% Vit C 58% Calcium 26% Folic Acid 46% Vit E 21% Vit K 773%
Nutrition Facts
Ultimate Leftover Salad
Amount per Serving
Calories
154.7
% Daily Value*
Fat
14.1
g
18
%
Saturated Fat
11.2
g
56
%
Sodium
82.3
mg
4
%
Potassium
271.9
mg
6
%
Carbohydrates
8.2
g
3
%
Fiber
2.1
g
8
%
Sugar
5
g
Protein
1.5
g
3
%
Vitamin A
3116.9
µg
346
%
Vitamin C
19.7
mg
22
%
Vitamin K
25.9
µg
22
%
Calcium
23.4
mg
2
%
Iron
0.6
mg
3
%
Added Sugar
1.8
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.