This is a user submitted recipe from Mary. Using the kit from Heinen’s, she has expanded on a recipe using the foundation of the Heinen’s Spring Mix. Eating healthy never tasted so sweet.
Eat Smart Sweet Kale Vegetable Salad kit (not including bag inside)
Heinen's Spring Mix which includes the following leaves
- Lollo Rosa
- Red & Green Leaf Lettuce
- Red & Green Oak Lettuce
- Red & Green Romaine Lettuce
- Bulls Blood Lettuce
- Red & Green Chard
- Mizuna
- Tango
- Tatsoi
- Baby Spinach (Don't eat raw spinach if you have hypothyroidism, must be cooked to eat)
- Frisee
- Radicchio
Extra
- Sliced baby mini cucumber
- Chopped zucchini
- Chopped yellow squash
- A few grape tomatoes halved
- Portobello mushroom sliced
- Mini red (orange, yellow peppers chopped)
- Asparagus tips chopped
- Fresh green beans chopped
Spices
- Greek Seasoning from Penzeys Spices (count as salt)
- Roasted Garlic from Penzeys Spices
- Lemon Pepper Blend from Spice Island Grinder
Dressing
- California Olive Ranch Arbequina Extra Virgin Olive Oil (Highly recommended from Cook's Illustrated)
- Lemon Juice freshly squeezed
- Add all ingredients together.
Optional:
Kirkland artichoke hearts in olive oil (count as a fat, salt)
Walnuts halves (count as a fat)
1/4 fresh avocado (count as a fat)
Nonfat feta cheese crumbled (count as a fat)
Tip:
Make several salads one day and have ready to eat for days. Do not put any dressing in with pre-made salads. Carry in a separate container.
All spices can be purchased online at www.Penzeys.com
