It’s Sunday Funday and this week features healthy salads!
I love this theme, because I eat a lot of salads. I nearly always have a side salad at lunch and oftentimes (especially when I’m packing lunch for work), I’ll take a main dish salad. I’ll typically use whatever protein I have on hand (leftovers from dinner meals) and add toppings that complement the protein.
I always like when I have leftover taco meat, because then I can make taco salads!
Once I have my protein, I start building the rest of my salad based on what I have on hand.
If I’m taking this salad to work, I’ll crunch chips on top like croutons. But if I’m home, like I was this day, I’ll treat myself a little and melt cheese on my chips for a little nacho topping - it’s kinda like upside down nachos - with more lettuce and less nachos!
Broccoli and Cauliflower Salad from Palatable Pastime
Chicken and Mandarin Orange Salad from A Day in the Life on the Farm/
Golden Apple & Potato Salad from Sneha's Recipe
Irish Cheddar Honey Mustard Broccoli Salad from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Japanese Potato Salad from Karen's Kitchen Stories
Kale Salad with Strawberry Vinaigrette from Culinary Adventures with Camilla
Red Cabbage, Apple, Mandarin Salad from Food Lust People Love
Super Nacho Taco Salad
2-3 cups lettuce of choice (I used spinach)
¼ cup taco meat
2 tablespoons corn
2 tablespoon olives
¼ cup cheddar jack cheese
8-10 tortilla chips
1-2 tablespoons sour cream
1-2 tablespoons salsa
Place the lettuce on a plate. Add all the toppings. If bringing to work, crunch the chips over the top. If enjoying at home, melt the cheese onto the chips and place on top of the salad.