Spring Salad

By Hklbrries

This is a basic recipe for making a healthy tossed salad, but where you take it from here is really up to you. Nearly anything can be added for more flavor and fun!

Ingredients

• Mixed Greens, 12 cups: Can include baby greens, arugula, raddichio, Boston red leaf, baby spinach, romaine, Bibb - anything but iceberg
• Vegetables, 4 cups: Can include cherry tomatoes, carrots, celery, chopped fennel (the white part), cucumber, frozen peas, edamame
• Fruits, 3 cups: Can include fresh pears, apples, grapes or dried cherries, cranberries, raisins, figs, dates, whatever you have on hand and don't forget the berries
• Nuts or Seeds: Sunflower kernels (unsalted), soy nuts, almonds, walnuts
• Cheeses: Use sparingly for flavor without adding fat. Consider lowfat varieties of goat, feta, bleu, Gorgonzola, asiago. Serve separately so it can be lightly sprinkled on individually

Details

Servings 12

Preparation

Step 1

Toss together in a bowl with your favorite lowfat salad dressing, or try a simple, easy and healthy vinaigrette.