Looking for a lighter dinner packed with protein? Look no further, your spring go-to dinner is here.
Recipe adapted from www.skinnytaste.com.
This salad is open to your creativity and what you have on-hand or what is in season. Use fresh spinach in place of mixed greens. Add more fresh vegetable. Try cooked beans (garbanzo, white cannellini, etc). Reduce sodium from canned beans by rinsing with water in a colander, or buy low sodium/no salt added.
For the dressing:
1 tablespoon red wine vinegar
1 tablespoon cider vinegar
2 tablespoons olive oil
1 teaspoon minced shallots
1 1/2 tablespoon honey
1/2 tablespoon poppy seeds
For the salad:
5 ounces mixed baby greens
1/4 cup slivered almonds
2 cups sliced strawberries
1/4 cup blue cheese
12 ounces grilled chicken, sliced
1) For the salad dressing, put all ingredients in a small jar and shake.
2) For the salad, combine all of the ingredients in a large bowl.
3) Add the dressing to the large bowl and toss the salad until the dressing is evenly distributed.
4) Divide evenly among four plates.
Per serving: 290 calories, 15 g total fat, 2.5 g saturated fat, 18 g carbohydrates, 24 g protein, 3 g fiber, 500 mg sodium, 181 mg potassium, 29 mg magnesium, 111 mg calcium