Salad Recipes
View original ↗
Barefeet in the Kitchen · by Mary Younkin4.9 (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:
PREP
30M
SODIUM