Name: Simple Spring Mix Lunch Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1-2 cups Spring Mix greens; 1/3 cup microgreens or watercress greens; 1/3 cup shredded carrots (I like pre-shredded!); 2 radishes, thinly sliced; 2 tablespoons feta cheese (optional – omit for dairy free option); 4 ounces baked chicken breast (or protein of choice); 3 tablespoons Ranch dressing (I used Tessemae’s Whole30 Ranch – or use dressing of choice)

Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Simple Spring Mix Lunch Salad

Yield: 1 salad 1x

Prep: 10 minutesTotal: 10 minutes

This Simple Spring Mix Lunch Salad is here and it’s perfect for the season – includes sliced radish, shredded carrots, microgreens! Customize with your fave protein and dressing! Recipe makes 1 serving, make as many as you want! See notes for ideas on what to do with leftover ingredients!

Scale:

Ingredients

1–2 cups Spring Mix greens
1/3 cup microgreens or watercress greens
1/3 cup shredded carrots (I like pre-shredded!)
2 radishes, thinly sliced
2 tablespoons feta cheese (optional – omit for dairy free option)
4 ounces baked chicken breast (or protein of choice)
3 tablespoons Ranch dressing (I used Tessemae’s Whole30 Ranch – or use dressing of choice)

Cook Mode Prevent your screen from going dark

Instructions

Have it now: Place ingredients into a wide salad or dinner bowl, starting with the Spring Mix as the base. Add microgreens, shredded carrots, radish slices, followed by your protein of choice. Add feta cheese and dressing of choice as topping.

Have it later: Add ingredients in layers to a pint sized (or larger to fit more greens) mason jar or other tall, narrow container in the following order: dressing, carrots, radish, feta cheese, meat or other protein, microgreens, and spring mix (stuff the rest of the jar with this!). Store in the refrigerator and enjoy within 4 days.

Notes

Ways to use up leftover ingredients:
Radish: Add to tacos, soup, or just eat plain with some yummy dip because they are crunchy, cheap and delicious! One bunch of radishes will make four salads. Shredded carrots: Pre-shredded carrots are very reasonably priced, and an incredible time saver. I’ve been putting them on all kinds of salads, in tacos, in stir fry, even on pizza. Yes, pizza. Microgreens: On burgers, tacos, over meat, pretty much anytime you want to dress up a meal with some fancy looking greens. No limits! Feta cheese: In burgers, on gyros or pitas, on pizza! Wherever you like cheese, really.

Nutrition information estimated with My Fitness Pal.

Nutrition Information

Serving Size: 1 salad
Calories: 347
Sugar: 5g
Fat: 16g
Carbohydrates: 11g
Fiber: 2g
Protein: 40g

Method: No Heat

Find it online: https://projectmealplan.com/spring-mix-lunch-salad/