I love salads… Especially deep green hardy salads…
the kind that might make Popeye want to drop by for a pick-me-up!
Kale is one of my favorites but you can use spinach, mixed greens or any combination you prefer.
Because I sometimes like to have a low fat dressing option, I have come up with a tangy little vinaigrette that offers a burst of sweet flavor to contrast the strong flavor of dark greens.
½ cup fresh or thawed raspberries
⅓ cup apple cider vinegar
¼ cup water
2 tsp mustard (reg or Dijon)
¼ tsp salt
¼ tsp onion powder
dash of pepper
2 Tbls Truvia or a few good shakes of stevia powder
1 Tbls oil
Thaw berries and add everything except the oil to a blender and puree.
While blender is running, drizzle in 1 Tbls of oil very slowly. ( It should take about 30 seconds to add the oil)
At this point, I like to dip a little something in the dressing to check for sweetness. If the flavor is too strong, add a little water and any other adjustments you might like.
Start with a bed of washed greens, whichever ones you choose.
Add some cooked, lean meat. (I prefer chicken tenders cooked in a little lemon and salt)
Drizzle with Raspberry Vinaigrette and sprinkle with optional roasted sunflower seeds for a little crunch.
For THMers: This salad can fit nicely into Fuel Pull mode. You will just want to watch the amounts of fats used for cooking the chicken and in the sunflower seeds but with a little attention you can easily keep this meal under 5 grams of fats. For an E option, add more fruit or Quinoa or some plan approved bread. For S, add olive oil and more of the sunflower seeds. It can be enjoyed across all 3 eating plans.
For more great recipes, check out Trim and Healthy Tuesdays at Gwen’s Nest