Easy lunch salad three ways

Whip up a delicious and satisfying lunch salad in just minutes with three mouthwatering variations to choose from. Perfect for an easy and flavorful meal!

Ingredients:

• 1 large head romaine lettuce (chopped)
• 1 cup cherry tomatoes
• 2 Divine Flavor bell peppers (stemmed, seeded and chopped or sliced)
• 1 cucumber (sliced)
• 1 large carrot (peeled and chopped)
• Leftover honey Dijon roasted salmon (in pieces (see below))
• ½ granny smith apple (sliced)
• 2 tablespoons chopped pecans
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• Crunchy salad mix
• Olive oil spray
• 1 lb salmon filets
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon fresh dill (chopped)
• 1 clove garlic (minced)
• Crunchy salad mix
• Leftover grilled or rotisserie chicken
• Crumbled feta cheese or shredded cheddar
• 2 handfuls tortilla chips (lightly crushed)
• Bottled cilantro dressing
• Crunchy salad mix
• Leftover curry lentils
• Leftover roasted sweet potatoes
• Juice of half a lemon
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey
• 1 teaspoon mustard
• 1 tablespoon extra-virgin olive oil
• ½ red onion (peeled and chopped)
• 1 garlic clove (minced)
• 3 cups cooked lentils
• 1 ½ teaspoons curry powder
• 2 large sweet potatoes (peeled and chopped into 3/4-inch dice)
• 1 tablespoon extra virgin olive oil

Instructions:

1. Combine all the ingredients in a spacious bowl. Transfer it to a covered plastic or glass container along with a paper towel to absorb any excess moisture until it's time to consume.
2. Place a single serving of crispy salad mix in a sealed container and add leftover salmon, sliced apple, and pecans on top. Prepare a vinaigrette by mixing balsamic and olive oil in a separate container. To prevent the apple from browning, sprinkle some lemon juice over it. Drizzle the salad with balsamic dressing when you're ready to eat.
3. Set the oven to 120 °C. Grease a large baking sheet with olive oil and lay the salmon fillets on top.
4. In a small bowl, blend mustard, honey, dill, and garlic together. Season it with salt and pepper according to your taste. Spread this mixture evenly over the salmon, then place it in the preheated oven and bake for 25 minutes or until the salmon is fully cooked and flakes easily with a fork.
5. Place a single portion of crispy salad mix in a sealed container and add chicken and cheese on top. To prevent the salad from wilting, pack crushed tortilla chips and salad dressing separately. Combine the salad, chips, and dressing when you're ready to eat.
6. Put an individual serving of crispy salad mix into a sealed container. Top it with leftover lentils and sweet potatoes. Combine lemon juice, olive oil, honey, and mustard in a separate container for the dressing, and season it with salt and pepper. When you're ready to eat, pour the dressing over the salad and enjoy.
7. In a large skillet, heat olive oil over medium-high heat. Sauté onion and garlic until they turn golden, which should take about 7 minutes. Add lentils and curry powder, and cook until heated through, approximately 2-3 minutes. Season with salt and pepper to your liking.
8. Preheat the oven to 200 °C. Toss sweet potatoes in olive oil and season with salt and pepper. Spread them out evenly on a large baking sheet and roast until they are golden and tender, which will take about 25-30 minutes, remembering to flip them halfway through.

Summary:

• Calories: 301 kcal
• Fat: 4 g
• Protein: 16 g
• Carbs: 65 g
• Potassium: 3523 mg
• Magnesium: 205 mg