SALADS--Options

By

Try topping your salads with these combinations:

Carnitas (or pulled pork), avocado, cotija cheese, lime, salt, and pepper

Grilled chicken, bacon, hard-boiled egg, cheddar cheese, ranch dressing

Chicken, berries, feta cheese, almonds or walnuts, poppyseed dressing

Tuna fish, strawberries, avocado, lime, salt, and pepper

Chicken or bacon, red grapes, shaved parmesan cheese, candied walnuts, white balsamic dressing

Taco meat, beans, corn, avocado, shredded Mexican cheese blend, lime, salt, pepper

* don't forget to add plenty of crunch to each salad!

View complete recipe

Ingredients

  • PROTEIN OPTIONS:
  • 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
  • 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.

Preparation

Step 1

Instructions

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!

View complete recipe