You probably already know this, but I love salads. I love them even more in the summer. Produce is more fresh and inexpensive. It’s so much faster to throw a bunch of ingredients into a bowl for lunch rather than slaving over the stove.
On Friday, I threw this salad together for lunch. I was getting ready to bake cupcakes for a bonfire and didn’t want to do that on an empty stomach…that could have been dangerous. I love cupcakes…;)
Ingredients: *1/2 green bell pepper sliced, *5 red onion rings, *1 tablespoon honey roasted almonds with cranberry *1/4 cup fresh raspberries, *1/4 cup fresh blueberries, *5 cups fresh romaine lettuce, *5 pecan halves, *1 egg white, *tsp shredded raw unsweetened coconut.
For the dressing I used two tablespoons of Annie’s organic lite poppy-seed dressing. It would also be great paired with a raspberry vinaigrette.
Nutrition Without Dressing: 190 Calories, 7 g Fat, 1009 mg Potassium, 120 g Sodium, 22 g Carbs, 10 g Fiber, 6 g Sugar, 11 g Protein
Nutrition With Dressing: 259 Calories, 10 g Fat, 1009 mg Potassium, 320 g Sodium, 30 g Carbs, 10 g Fiber, 12 g Sugar, 11 g Protein