Here’s an easy-to-make side salad that I love to enjoy with a juicy sundried tomato and pesto turkey burger.
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| Prep Time | 10 minutes |
| Servings |
people
|
Ingredients
Green Base
Vegetables
Dressings
- 1-2 teaspoons olive oil, flaxseed oil or Udo's oil
- 1/2 lemon - fresh squeezed
- 1-2 teaspoons balsamic vinegar, red wine vinegar or apple cider vinegar
- 1 lb organic salad dressing - store bought
Ingredients
Green Base
Vegetables
Dressings
|
Rate this recipe!
|
Instructions
Choose a green base
- 2 cups arugula, spinach, romaine or mixed greens
Choose at least three non-starchy vegetables
- Artichokes, Artichoke hearts, Asparagus, Bamboo shoots, Bean sprouts, Broccoli, Brussels sprouts, Carrots, Cauliflower, Celery, Cucumber, Daikon, Eggplant, Leeks, Lentils, Greens (collard, kale, mustard, turnip), Mushrooms, Okra, Onions, Pea pods, Peppers, Radishes, Rutabaga, Squash, Sugar snap peas, Swiss chard, Tomato, Water Chestnuts, Watercress, Zucchini, Cabbage (green, bokchoy, Chinese)
Choose your dressing
- 1-2 teaspoons olive oil, flaxseed oil or Udo's oil and ½ fresh squeezed lemon
- 1-2 teaspoons olive oil, flaxseed oil or Udo's oil with 1-2 teaspoons balsamic vinegar, red wine vinegar or apple cider vinegar
- 1-2 tablespoons organic salad dressing like Annie's or Newman's Own (the less ingredients and sugar the better!)