A Skinny Salad I Make Several Times a Week
By: Skinny Kitchen
Diet:
Low Fat
Vegetarian
Low Calorie
Gluten-Free
Vegan
Dairy-Free
Low Sugar
Cuisine:
American
Meal type:
Side Dish
A simple and versatile salad that can be made several times a week, featuring a mix of fresh vegetables and a light dressing.
| Prep | Cook | Steps | Servings | Cooking level |
|---|---|---|---|---|
| 15 m | 3 | 6 | Beginner |
Ingredients
| 1 |
bag spring mix or field greens
|
| 1 |
large red or green apple
cored and chopped
|
| ½ cups |
red grapes
sliced in half
|
| ½ cups |
fresh blueberries
|
| ¼ cups |
walnuts or pecans
chopped
|
| ¼ cups |
dried cranberries
|
| ¼ cups |
Gorgonzola cheese
crumbled, reduced-fat feta cheese or Parmesan cheese, grated
|
| ¼ cups |
Trader Joe’s Champagne Pear Vinaigrette Dressing
or Girard’s Light Champagne Vinaigrette, see shopping tip
|
Skinny Kitchen
Nancy Fox
https://www.skinnykitchen.comWelcome to Skinny Kitchen, where delicious food can be part of a healthy lifestyle. Imagine decadent-tasting foods we all love but with a twist, they’re Skinnyfied! Recipes include nutrition facts, skinny tips, and food finds.
Instructions
This recipe was provided by Skinny Kitchen. The original recipe steps can be found here.
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