Ingredients
Scale
CRUNCHY SALAD MIX – Makes enough for 4-5 salads
- 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)
HARVEST SALMON SALAD – Serves 1
- 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
HONEY DIJON ROASTED SALMON – Serves 4
- Olive oil spray
- 1 lb salmon filets
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon fresh dill (chopped)
- 1 clove garlic (minced)
EASY TORTILLA SALAD – Serves 1
- Crunchy salad mix
- Leftover grilled or rotisserie chicken
- Crumbled feta cheese or shredded cheddar
- 2 handfuls tortilla chips (lightly crushed)
- Bottled cilantro dressing
CURRY LENTIL SALAD – Serves 1
- 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
CURRY LENTILS – Serves 4
- 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
ROASTED SWEET POTATO CUBES – Serves 4
- 2 large sweet potatoes (peeled and chopped into 3/4-inch dice)
- 1 tablespoon extra virgin olive oil
Instructions
CRUNCHY SALAD MIX – Makes enough for 4-5 salads
- Mix all ingredients together in a large bowl. Pack in a plastic/glass lidded container with a paper towel to sop up any any moisture until ready to eat.
HARVEST SALMON SALAD – Serves 1
- Pack individual serving of crunchy salad mix into an airtight container and top with leftover salmon, sliced apple, and pecans. Mix balsamic and olive oil in a dressing container and pack separately. To prevent the apple from browning, toss with a little lemon juice. Drizzle with balsamic when ready to eat.
HONEY DIJON ROASTED SALMON – Serves 4
- Preheat oven to 250 degrees. Spray a large baking sheet with olive oil. Top with salmon filets.
- In a small bowl, whisk together mustard, honey, dill and garlic. Season with salt and black pepper to taste. Spread evenly over the salmon, place in the preheated oven and bake 25 minutes until salmon is cooked through and flakes easily with a fork.
EASY TORTILLA SALAD – Serves 1
- Pack an individual portion of crunchy salad mix into an airtight container and top with chicken and cheese. Pack crushed tortilla chips and salad dressing separately to prevent wilting. Toss salad, chips and dressing together when ready to eat.
CURRY LENTIL SALAD – Serves 1
- Pack an individual serving of crunchy salad mix in an airtight container. Top with leftover lentils and sweet potatoes. Mix lemon juice, olive oil, honey and mustard in a separate dressing container and season with salt and black pepper to taste. When ready to eat, top salad with dressing and enjoy.
CURRY LENTILS – Serves 4
- Heat olive oil in a large skillet on medium-high eat. Add onion and garlic and sauté until golden, about 7 minutes. Add lentils and curry powder and cook until warmed through, about 2-3 minutes. Season with salt and black pepper to taste.
ROASTED SWEET POTATO CUBES – Serves 4
- Preheat oven to 400 degrees. Toss sweet potatoes with olive oil. Season with salt and black pepper. Spread evenly on a large baking sheet and roast until golden and tender, about 25-30 minutes, flipping halfway.