Packed Salad Three Ways
By Rachael Hartley, Food Blogger at: www.rachaelhartleynutrition.com
Eating healthy during the week can be a challenge, so we’ve put together three recipes that are perfect for a healthy meal prep routine!
Serves 8 total salads
Prep Time: 20 Min
Cook Time: 60 Min
Ingredients
For the salad base:
- 1 large head romaine lettuce, chopped
- 1 cup cherry tomatoes
- 2 Divine Flavor organic bell peppers, stemmed, seeded and chopped
- 1 cucumber, sliced
- 1 large carrot, peeled and chopped
1) For the Harvest Salmon Salad:
- Olive oil spray
- 1 lb salmon filets
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- ½ granny smith apple, sliced
- 2 tablespoons chopped pecans
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- Salad base as above
2) For the Chicken Tortilla Salad:
- Crunchy salad mix
- Grilled or rotisserie chicken
- Crumbled feta cheese
- 2 handfuls tortilla chips, lightly crushed
- Bottled cilantro dressing
3) For the Curry Lentil Salad:
- 1 tablespoon extra-virgin olive oil
- ½ red onion, peeled and chopped
- 1 garlic clove, minced
- 3 cups cooked lentils
- 1 ½ teaspoons curry powder
- Crunchy salad mix
- 2 large sweet potatoes, peeled and chopped into ¾-inch dice
- 1 tablespoon extra-virgin olive oil
- Juice of half a lemon
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey
- 1 teaspoon mustard
Instructions
- Heat olive oil in a large skillet on medium-high heat. Add onion and garlic and sauté until golden, about 7 minutes.
- Add lentils and curry powder and cook until warmed through, about 2-3 minutes. Season with salt and black pepper to taste.
- Preheat oven to 400 degrees.
- Toss sweet potatoes with olive oil and season with salt and black pepper.
- Spread evenly on a large baking sheet and roast until golden and tender, about 25-30 minutes, flipping halfway.
- Pack an individual serving of crunchy salad mix in an airtight container.
- Top with leftover lentils and sweet potatoes.
- Mix lemon juice, olive oil, honey and mustard in a separate dressing container and season with salt and black pepper to taste. When ready to eat, top salad with dressing and enjoy.
