Rachel’s Recipes

Is your go-to salad bogged down with thick ranch, fatty bacon bits, and unnaturally orange croutons? Or maybe you’re just tired of the same old boring salad. Whatever your dilemma may be, I have just the solution!

Each salad begins with a base. It could be romaine lettuce, spinach, kale, or a mix of greens. Try to avoid iceberg lettuce when possible though–it has very few nutrients.

The next layer consists of any seasonal veggies you have on hand. Some of my favourites are cherry tomatoes, sweet pepper slices, and cucumber. I use whatever I have in the fridge or the garden, so no salad is exactly the same.

After all the vegetables–or technically fruits– comes protein. Typically, I use tuna and garbanzo beans, but grilled chicken breast is also scrumptious! If you’re not allergic, you could even add some hard boiled egg slices or nuts.

Now it’s time for fruit. Fresh berries are my top choice, but sliced apple or pear works well too. When buying produce, it’s important to go with organic and locally sourced items. However, that can be expensive, especially in the winter months. If organic, local produce isn’t plausible for you, that’s okay–it’s better to have an inorganic apple from 700 miles away than no apple at all.

To top off my salad, I sprinkle some crumbled feta cheese on top. (Trader Joe’s Mediterranean Herb is my favourite!) It adds one more boost of protein with a little pizazz. For dressing, I use olive oil and balsamic vinegar. They come in lots of flavours too, so you’ll never run out of healthy options. For instance, olive oil can be infused with garlic, basil, or blood orange and balsamic vinegar comes in maple, tangerine, Neapolitan herb, and cranberry pear.

By using this formula, you can incorporate all the food groups into one delicious, on-the-go meal. These salads not only taste better than what you would find at the average salad bar, but they are packed with fresh nutrients leaving you feeling satisfied all day.

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