Tuesday, November 4, 2014

A Hearty Salad with Spinach and Kale

Diet is a key part of health and fitness. I have about 1/2 the serving of these huge salads at least once a day. This bowl (originally the large mixing bowl from a set of three) is the one my husband uses at home and it's HUGE.  Yes, that IS a standard sized place mat.  At work, I eat various versions of this for lunch. Some times we add cut up turkey jerky.  Other times leftover chicken from dinner.  Some times cold salmon leftover from dinner.  Beans, etc.  You get the picture.  You can really vary it up.  Since we've been eating this consistently throughout the late Spring and Summer, our children are beginning to incorporate this into their diets (with our help, of course).  Our older child (almost 5 yo) is requesting this for lunch on the weekends (all the fruit helps), and our little one (2+ yo) is more than willing to try her own small bowl too. 

I thought I'd share the recipe below, enjoy!

1. baby kale and baby spinach, chopped. add dressing and toss before other ingredients are added. It helps limit the amount of dressing needed.
2. 2 mushrooms
3. 1/2 cup grapes
4. 1/2 cup strawberries
5. 1/4 to 1/2 cup raspberries
6. 1/2 cup blueberries
7. 1-2 boiled eggs, or edemame, or 1/2 cup black/pinto/kidney beans
8. 1/4 avocado or 1/4 cup roasted coconut chips
9. low fat dressing to taste

The picture below has coconut chips and 2 eggs, tossed with creamy poppyseed dressing. Soooo good.

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