We love salads, but they can sometimes be a little difficult to take to-go, let alone prep the night before. But this cute and bright little salad from Chalene Johnson’s book PUSH: 30 Days to Turbocharged Habits, a Bangin’ Body, and the Life You Deserve? Well, besides being tasty and healthy as all get out, it holds up really well!
Chalene calls herself a “mess in the kitchen” and says that this recipe — along with 20+ others in her book — are ridiculously easy to make. Just, like she says, “throw and go!” (And, in the coming weeks we’ll be airing our podcast episode with Chalene — and it’s AWESOME — so stay tuned for that!)
Chalene Johnson’s Wilt-Free Salad with Feta, Raspberries and Apples
My secret to using nuts in recipes: I buy the 100-calorie packs. When I want this salad, I take out a pack and pound those suckers into bite-size pieces right in the pack with whatever tool’s handy. Who can ever find a mallet when she needs one? I’ve used a soup can to pound out my nuts!
Makes 1 serving
1 Fuji apple
½ cup raspberries
½ cup blackberries
¼ cup crumbled reduced-fat feta cheese
3 cups any 3-lettuce prepackaged blend
1 cup fresh spinach
¼ cup crushed almonds
1. Dice up the apple. Don’t worry about it being all cute.
2. Toss the apples, raspberries, blackberries and feta into a small plastic sandwich bag. Throw your lettuce and spinach into a to-go container.
3. Wrap the nuts in a separate foil pouch to keep them crisp. (That’s the secret to not having your salad get all wilted and keeping the crunch of your almonds.)
4. When you’re ready to eat, sprinkle almonds on top. What about dressing? Between the cheese and the fruit, this salad is very moist and flavorful all by its lonesome. You can add some ground black pepper and/or low-fat dressing if you need to, but this salad is so flavorful without it, I think you can save yourself the unnecessary calories. Enjoy!
Per serving: 366 calories, 16 g protein, 48 g carbohydrates, 7 g total fat, 13 g dietary fiber, 517 mg sodium
A salad that keeps its crunch. We dig it! Or, well, crunch it. —Jenn