Yield: Makes 2 servings. Serving size: 1 bowl
If you’re packing this for work, combine the dressing ingredients in a small container. When you’re ready to eat, shake the dressing well, add it to the salad, and toss. No time for a homemade dressing? Use 3 tablespoons of store-bought olive oil vinaigrette (1 1/2 tablespoons for each bowl).
Ingredients
- 3 cups fresh baby spinach or mixed greens
- 1 cup cooked quinoa
- 2/3 cup chopped cooked chicken breast
- 1/2 cup fresh blueberries or sliced fresh strawberries
- 2 tablespoons crumbled feta cheese
- 1 tablespoon sliced almonds, toasted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon kosher salt
Nutritional Information
- Calories 396
- Fat 20g
- Satfat 4g
- Unsatfat 16g
- Protein 23g
- Carbohydrate 31g
- Fiber 6g
- Sugars 6g
- Added sugars 1g
- Sodium 688mg
- Calcium 16% DV
- Potassium 7% DV
- Calories 396
- Fat 20g
- Satfat 4g
- Unsatfat 16g
- Protein 23g
- Carbohydrate 31g
- Fiber 6g
- Sugars 6g
- Added sugars 1g
- Sodium 688mg
- Calcium 16% DV
- Potassium 7% DV
How to Make It
Step 1
Divide the spinach, quinoa, and chicken evenly between two 1-quart airtight containers. Top each salad evenly with the berries, cheese, and almonds. Cover and chill until ready to serve.
Step 2
Just before serving, whisk together the oil, vinegar, mustard, honey, and salt in a small bowl. Divide the dressing evenly between the salads and toss to coat; serve immediately.
Step 3
Dairy-Free Option: Omit the feta cheese and increase the sliced almonds to 3 tablespoons.
Recipe from Meals That Heal by Carolyn Williams (Tiller Press, 2019)
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