Mixed Salad with Balsamic Vinaigrette

Adapted from: Kara Menefee                                     Servings: 2

Category: Salad                                                           Prep time: 15 minutes



3 cups baby organic spinach                                      ¼ cup chopped red bell pepper

3 cups chopped organic romaine lettuce                   ¼ cup chopped orange bell pepper

¼ cup chopped red onion                                           1 teaspoon garlic powder

½ small cucumber, peeled and sliced                        1 teaspoon black pepper

½ cup cooked lima beans                                           3 Tablespoons balsamic vinegar

½ cup alfalfa sprouts                                                   1 Tablespoon extra-virgin olive oil

8 oz cooked chicken breast, diced                             2 Tablespoons crumbled feta cheese

¼ cup sun dried tomatoes                                          ¼ cup chopped cilantro, if desired



Add together spinach, romaine lettuce, red onion, cucumber, lima beans, alfalfa sprouts, sundried tomatoes, red and orange bell pepper, feta cheese and cilantro into a large salad bowl.  Add diced chicken, garlic powder, black pepper, balsamic vinegar and olive oil to bowl and toss until the salad is evenly coated with dressing.

Additional option: Substitute diced chicken for 8 large boiled wild shrimp.*


Nutritional Facts Per Serving

with diced chicken

Serving Size: ½ of salad

Sugar:Fiber = 1:1

Mono:Sat = 2:1

Calories: 320

Carbohydrates (g): 28

Fat (g): 11

Cholesterol (mg): 65

Protein (g): 30

Sodium (mg): 710


with boiled shrimp

Serving Size: ½ of salad

Sugar:Fiber = 1:1

Mono:Sat = 2:1

Calories: 240

Carbohydrates (g): 28

Fat (g): 10

Cholesterol (mg): 50

Protein (g): 13

Sodium (mg): 450

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