
Barefeet in the Kitchen · by Mary Younkin★ 4.9 (44)
Salad Recipes
NUTRITION · PER SERVING30M COOK
CAL 3%·PRO —
CARBS ——
FAT ——
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A guide for building easy salads throughout the week with various proteins, vegetables, and toppings. Flexible and customizable for meal prep.
mainamericansaladchickenfishshellfisheggspork
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- chopped greens: typically a mix of romaine
- tomatoes: sliced or chopped
- cucumber: sliced or chopped (I often remove the seeds, but it isn’t required)
- corn: canned (frozen, or fresh)
- bell peppers: sliced thin or chopped small
- red onions: sliced thin
- green onions: sliced thin
- ground beef or ground turkey: cooked and seasoned generously with Mexican spices or taco seasoning
- taco meat with black beans and corn
- pulled pork or carnitas: shredded and chopped bite-size
- cooked or roasted chicken: shredded or diced
- ham: diced
- hard boiled eggs: chopped
- canned tuna fish: drained well
- cooked shrimp or fish
- beans: black (kidney, or pinto beans)
- cheese: shredded (diced, or crumbled)
- avocado: sliced or diced
- fruits: diced apples or pears (orange slices, fresh berries)
- plenty of crunch: croutons (tortilla chips, or my personal favorite Fritos)
- fresh lime
- salt and pepper
- salad dressing of your choice:
At a glance
PER SERVING · TIME 30M
CAL 3%·PRO —
CARBS ——
FAT ——
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
- Prep
- 30m
Nutrition as published by Barefeet in the Kitchen, per serving.
- PREP
- 30M
- SODIUM
- —
