Three Day Add-In Salads

To keep these salads crisp and fresh, top the Starter salad with the add-ins before leaving home. Then toss with the dressing just before eating.Recipe courtesy of Canadian Living.

Starter Salad
Combine 6 cups torn Romaine lettuce; 2 carrots, grated; 2 stalks celery, chopped; and ½ cup thinly sliced red or green onions. Makes 9 cups, or 3 servings. Refrigerate for up to 3 days.

Parsley Vinaigrette
In an airtight jar, shake together ¼ cup extra-virgin olive oil; 2 tbsp minced fresh parsley; 2 tbsp lemon juice or cider vinegar; 1 clove garlic, minced; and ¼ tsp each salt and pepper. Makes about 1/3 cup. Refrigerate for up to 3 days.

Almond Chicken Salad
3 cups starter salad
½ cup cubed cooked chicken
2 tbsp toasted sliced almonds
1 tbsp raisins or dried cranberries
2 tbsp parsley vinaigrette
In an airtight container, layer starter salad, chicken, almonds and raisins. Add parsley vinaigrette and toss. Makes 1 serving.
1 protein, 1 fruit, 2 fats

Tomato and Tuna Salad
3 cups starter salad
1 small can of tuna in water, drained
½ cup halved cherry tomatoes
½ cup thinly sliced radishes
2 tbsp parsley vinaigrette
In an airtight container, layer starter salad, tomatoes, radishes and tuna. Add parsley vinaigrette and toss. Makes 1 serving.
1 protein

Egg and Cucumber Salad
3 cups starter salad
2 hard-boiled eggs, peeled and cut into wedges
1 cup diced cucumber
Half sweet green pepper, diced
2 tbsp parsley vinaigrette
In an airtight container, layer starter salad, egg, cucumber and green pepper. Add parsley vinaigrette and toss. Makes 1 serving.
2 proteins