Yesterday I was really looking forward to my daily salad for lunch, to my horror when I opened the fridge and I realized it was all over the lettuce. How could a salad without the common base of butter lettuce, romaine or mixed? He was about to give up and walk to the store when I got the feeling of being creative … This led her to invent a delicious salad of carrots! Since March is National Nutrition Survey months, adjusts the theme this year "with color right to eat" salads are other colors to green. Here are some of mine, I tried, please share if you have any further!
Yesterday, Red Pepper Carrot Salad
In a bowl, mix shredded carrots, sliced red and yellow peppers, jicama pieces, chives, spoon a tablespoon of grated mozzarella cheese and top with a spoonful of Trader Joe's Goddess dressing.
Red and green Christmas salad
In a bowl, combine the half piece of cherry tomatoes, cold green beans, 1 / 4 cup garbanzo beans, diced onion and drizzle with balsamic vinegar.
Fresh fruit and vegetable salad
In a bowl, add pears, nectarines, Fugi apples, snow peas, one ounce of feta cheese and raspberry vinaigrette to cut Safeway Spray.
Tabouli Salad Tomato
Mix 1 / 4 cup cooked bulgar, parsley and season tomatoes, mint, lemon juice and pepper.
Roasted Vegetable Salad
Cut zucchini, cauliflower, broccoli, peppers, mushrooms and onions. Mix with a teaspoon of olive oil, dill, garlic and turmeric. Place on a baking sheet and enter the four-degree oven for 30 minutes, then serve in bowls y.
Jessica Hummel, nutritionist