To make the most of my salad prep time, I have a complete collection of salad containers that I use to prepare my lunches for the week. These containers are wonderful, and include a plastic fork and dressing container, that each attach to the lid of the
bowl. I've only been able to find these in stores in the summer, but you can also find them on Amazon.
This week's Salad and Smoothie Sunday salad is one of my favorites! You can really use just about any kind of fruit. The first time this salad was introduced to me was a friend's party, she had strawberries and mandarin oranges for the fruit, and honey roasted nuts for the crunch. I've switched the formula up many times, trying to increase the protein and decrease the sugars.
2 C. Salad Greens (I like to use a mix of lettuce and spinach)
4 oz. Cooked Chicken Breast (110 calories)
1/2 cup sliced, fresh Strawberries (25 calories)
1/2 cup fresh Blueberries (45 calories)
1 oz. cup Almonds (about 23 nuts, 160 calories)
2 Tbsp. Poppyseed Dressing
There are a lot of different poppyseed dressings out there. Some have a vinegar base, some have a cream base. Honestly, my favorite is the T. Marzetti brand, but at 150 calories, it's hard to justify. Of the lower calorie options, I generally go with Annie's Naturals Lite Poppyseed Dressing. It's a vinegar based dressing, and just 70 calories per serving.
The salad dressing can make or break your healthy entree, so