Everything-but-the-kitchen-sink Salad
This salad helps keep me from wasting things in my crisper. And when I crave veggies, it’s the meal I turn to. I’ve added chicken for a hit of protein, but any leftover meat will do, or go for a couple of hard-boiled eggs. I like to top this salad with a low-fat creamy ranch dressing, but try any dressing you like.
Best Health Magazine, November 2012; Image: Thinkstock
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1/2 head iceberg lettuce (or 1 small head romaine), chopped
- 1/2 English cucumber halved, sliced
- 1 stalk celery thinly sliced
- 1 tomato diced
- 8 button mushrooms sliced
- 1/2 red pepper diced
- 1 carrot grated
- 1 cup cooked chicken breast shredded
- 1/2 cup old cheddar grated
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Place all ingredients in a large salad bowl and toss together. Top with your favourite dressing.
Recipe Notes
Per serving (before dressing): 170 calories, 21 g protein, 6 g fat (3 g saturated fat), 10 g carbohydrates, 3 g fibre, 51 mg cholesterol, 161 mg sodium
