Salad in Five ... Minutes
Dietitian Jill shows you how to eat a salad every day with this foolproof method on preparing spectacular ones in five mintues (or less). EAT THEM UP!
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Cooking tools:
- Airtight container
- Paper towel
- Zip-top bag
- Plastic wrap
- Refrigerator
- Freezer
- Insulated lunch bag
- Dressing cup
- Chef's knife
- Cutting board
Ingredients
- bagged salad of your choice (spinach, arugula, spring mix, chopped, etc.)
- salad bar "guts" (olives, corn, cut-up vegetables, cucumber, red onions, cherry tomatoes, hearts of palm, etc.)
- cut-up protein (ham steak, cold cuts, turkey, chicken, steak, chopped egg, Mexican spiced meat filling )
- non-dairy cheese (Violife, So Delicious, Follow Your Heart, etc.)
- dressing of choice (homemade or bottled)
- crunchies (Gluten Free tortilla strips, crushed chips, nuts, seeds, etc.)
- sliced avocado
- fruit: diced apples, pears, orange slices, fresh berries, or fruit-juice-sweetened non-sulfite dried fruit
Ready to cook this?
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