Ultimate Meal Salad

The original recipe calls itself a “nutrient-filled smorgasbord”. While that’s true, it also made a gigantic salad which was hard to eat in one sitting. I’ve scaled it back and estimate this version of the salad has these servings: Grain 0.5, Vegetable 3, Dairy 0.5, Protein 3.5 oz. Makes one generous serving. I make it in a 6-cup bowl with a snap-on lid.

1 cup (1 oz) baby spinach
6 baby carrots
5 cherry tomatoes
1/4 cup cucumber chunks
1/4 cup red bell pepper, diced (and raw)
Handful of diced scallions
1/4 cup corn kernels
1/4 cup red kidney beans
Almonds, 12 each (1/2 oz)
2 oz chunk tuna, drained
1 Tbsp blue cheese crumbles

Combine all the salad ingredients (baby spinach to blue cheese). Just before serving, toss with up to 4 tsp of Light Balsamic Vinaigrette (below).

Light Balsamic Vinaigrette
2 Tbsp (1 oz) balsamic vinegar
1 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp crushed garlic
1/2 tsp Kosher salt; 1/4 tsp pepper
3 Tbsp olive oil

Make the dressing: Combine everything but the oil and shake well. Add the olive oil and mix again. Pour over the salad.

Source: Adapted from “12 Foods to Make the Ultimate Guy’s Salad” by Heather Hurlock (link) and a Cooking Light test kitchen recipe (link)

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