Our House Salad is nutritional magic! The ingredients you choose make it your own, but as long as you follow the basic outline it’s packed with vitamins and fiber, and if you use My Buttermilk Dressing it’s low in fat. Plus, it’s filling, so if you serve it as a first course you will probably tend to east less of the meal that follows, especially if there’s a short pause in between.

For the Base:
1/2 cup (1/2 oz,) baby spinach
1 cup (3/4 oz.) red leaf lettuce

Veggies:
1/2 cup or more mixed veggies, such as:
Cucumber, Vidalia onion, bell pepper, broccoli, edamame, tomato, carrots, you name it!
Also, smaller amounts of avocado or olives

Toppers:
Feta cheese crumbles, sunflower seeds, dried cranberries or raisins.

1. Tear the base greens into bite sized pieces. I like to rinse and dry them in a salad spinner, then refrigerate in the serving bowl to crisp 10 or more minutes while I prep the remaining ingredients.
2. You can easily turn this into a main dish by adding protein, such as boiled egg, shrimp, chicken, turkey or ham, or even tuna or chicken salad.

Servings: 1