1 bag romaine lettuce
3 cups fresh spinach (from a bag), chopped
1½ cups (6 ounces) diced cooked turkey breast, see shopping tip
1½ cups fresh cherry or grape tomatoes, sliced int half or tomatoes chopped
½ cup red onions, diced
½ cup peperoncini or banana pepper, sliced, see shopping tip
1 (2¼ oz) small can black olives, sliced
1 cup white kidney beans (cannellini beans) rinsed and drained or garbanzo beans, if desired
1 cup yellow bell peppers, diced
1 cup red bell peppers, diced
½ cup Girards Light Caesar or Champagne dressing, Cardini’s Light Caesar vinaigrette or your favorite light Italian-style dressing
2 tablespoons balsamic vinegar
6 tablespoon Parmesan cheese, shredded or grated, optional
How to make it:
1. In a large bowl, add all salad ingredients except salad dressing and cheese. Refrigerate until ready to serve.
2. To serve: toss in dressing and balsamic vinegar. Divide among 6 plates. Sprinkle each salad with 1 tablespoon Parmesan, if desired
3. This recipe can easily be cut in half, if desired. If you want to eat leftovers the next day, only toss in dressing, the amount you’ll need for each meal.
Makes 6 main course salads (about 2¼ cups each)
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