Colorful, Simple Dinner Salad
If you plan to eat this salad as an entrée (as I often do), add some sort of lean protein such as grilled shrimp, salmon or skinless chicken to this salad. Another option is to top this with a low fat cheese such as feta.
Recipe type: Appetizers and Side Dishes
Serves: 1 or more
  • Green, leafy lettuce(s) of your choice, about 2 cups per person(I like to use all romaine or a mixture of lettuces. You can buy a spring mix at your local grocery store or make a mix yourself.)
  • A variety of fresh vegetables of various colors cut into small pieces. (Using different colored vegetables adds visual appeal and a mix of nutrients. I used mushrooms, tomatoes, avocado, and kalamata olives in the salad pictured.)
  • One quarter of an avocado, per person (for healthy fat)
  • 5 kalamata olives per person (for healthy fat)
  • 1 Tablespoon of extra virgin olive oil (use 2 Tablespoons if you like your dressing less tangy)
  • 2 Tablespoons of either balsamic vinegar or red wine vinegar
  1. Place your lettuce in one big bowl or individual salad bowls
  2. Top with a variety of colorful, fresh vegetables
  3. Mix your olive oil and vinegar in a bowl and whisk until it’s fully blended
  4. Top your salad with the dressing mixture