Garden Salad with Lemon and Oil Dressing
- Number of Servings: 1
Ingredients
1 cup Baby Spinach (raw) 0.5 fruit without skin and seeds Avocados, California (Haas) 1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 0.5 cucumber (8-1/4") Cucumber (with peel) 1 cup, grated Carrots, raw 8 almond Almonds 1 cup Bean sprouts 0.5 cup Parsley 1 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 8 ounces Chicken Breast (cooked), no skin, roasted 1 lemon yields Lemon Juice 1 tbsp Extra Virgin Olive Oil 1 tsp Oregano, ground 0.25 tsp Pepper, black 1 dash Salt
Add the salad ingredients to a large bowl and toss to combine. In a small bowl whisk together dressing ingredients and drizzle over salad. This recipe can easily be made into a family salad by increasing the ingredients.
Note: It's easy to prepare this salad for tomorrow's lunch by simply preparing your veggies the night before and adding to separate zip-lock bags. When it's time for lunch, toss all the veggies in a bowl, add almonds and drizzle with dressing.
Serving Size: 2
Number of Servings: 1
Recipe submitted by SparkPeople user LOVEYDUB.
Note: It's easy to prepare this salad for tomorrow's lunch by simply preparing your veggies the night before and adding to separate zip-lock bags. When it's time for lunch, toss all the veggies in a bowl, add almonds and drizzle with dressing.
Serving Size: 2
Number of Servings: 1
Recipe submitted by SparkPeople user LOVEYDUB.
Nutritional Info Amount Per Serving
- Calories: 817.1
- Total Fat: 39.5 g
- Cholesterol: 140.5 mg
- Sodium: 431.7 mg
- Total Carbs: 57.4 g
- Dietary Fiber: 21.6 g
- Protein: 68.0 g
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