Pick a Base: Choose a salad green, mixture of greens or even cabbage. Rinse well and spin dry in a salad spinner or gently dry between two tea towels. Make sure it is dry so that the dressing will stick to it.

 

Add a Protein: Choose one or more foods such as: walnuts, pine nuts, pumpkin seeds, sunflower seeds, hard boiled, poached or fried egg, cooked fish, leftover chicken, cooked legumes or canned, rinsed beans such as chickpeas, navy beans, black beans, etc.

 

Add More Veggies: tomato wedges, grated carrot or cabbage, sliced cucumber, steamed green, yellow, purple beans, diced sweet peppers, etc!

Sprinkle with a punch of flavour: raisins, dried cranberries, chopped fresh basil or mint, blueberries, citrus pieces, crumbled feta, chunks of crisp apple, or pear, orange segments, pomegranate seeds

 

Top with a fresh homemade vinaigrette or just a drizzle of extra virgin olive oil and a squeeze of lemon.

 

By: Edie Shaw-Ewald BSc RD 

Main Course Green Salad Formula

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