Jill Reid | Kitchen Spirit
No time to cook and short on leftovers? No problem. Here’s a fresh, quick, and nutritious salad you can put together with ingredients you probably already have in your refrigerator . . .
This recipe is so versatile you can make it for lunch, dinner, or as a first course. I usually prepare this salad on a large plate, and my husband and I share it for dinner. You can also make smaller, individual servings for your family. Feel free to substitute a few ingredients depending on what you have on-hand. Add your favorite protein and you have a healthy meal that will become a favorite!
Rinse the lettuce and layer the leaves on a large plate. Peel and slice the carrots on the diagonal, and spread on top of the lettuce. For the cucumber, you can remove the peel, or “stripe” it, whichever you prefer. Slice and add to the salad, tucking between the leaves and around the carrots. Wash and core the pear, and cut thinly. Layer on top of the carrots. Peel the roasted beet (Click here for the recipe), slice and place on top of the pear.
I usually buy feta cheese in a large block, then cut it into smaller chunks and freeze it for future use. You can also use crumbled feta or another type of cheese. Chop the feta and sprinkle on top of the beets, then add a tablespoon of roasted sunflower seeds (Click Here for the recipe) and organic goji berries.
Enjoy this beautiful, delicious, healthy salad that’s a meal in itself!
Add sliced chicken breast or a baked fish filet for a protein boost.
Prepare the salad in individual glass containers, then cover with airtight lids and refrigerate. It will keep for several days and you’ll have the perfect start to another meal.
Top the salad with Paleo Ranch Dressing – Click Here for the recipe
Here are a few items I picked up from Amazon to prepare and store this recipe. Just click on the photos below for more info and photos.