This recipe is a real time-saver! There is no cooking, just a few quick chops here and there. The ingredients are all available in the springtime. Filled with natural hints of sweetness and crunch, this recipe will surely make for a satisfying lunch!
Makes one serving. Total Preparation: 10 minutes
Salad Ingredients:
½ small head romaine lettuce
½ cup mandarin Oranges
¼ cup strawberries, diced
½ cup broccoli, chopped
½ cup bell pepper, deseeded and chopped (I used Green)
½ cup canned chickpeas, drained and rinsed
For the Dressing:
2 Tbsp of Olive Oil
1 Tbsp Apple Cider Vinegar
1 Tsp Dijon Mustard
1 tsp Honey
Pinch of red pepper flakes (If Desired)
Directions
In a bowl, or on a plate, wash and prepare and add salad ingredients.
Combine all dressing ingredients in a small cup or bowl. Add the red pepper flakes, or another spice for extra flavor if desired. Whisk together until ingredients are blended.
Add Dressing to salad, toss, and enjoy!
Kidney-Friendly Tip:
This recipe can easily be modified to be kidney-friendly! If you are looking to reduce the potassium in this recipe, try swapping out the romaine for 1-2 cups or raw spinach, choose one fruit and one vegetable.
Nutrition Facts
Calories: 679 kcal
Protein: 15 g
Carbohydrates: 62 g (approximately 4 carbohydrate exchanges)
Fiber: 18 g
Phosphorus: 327 mg
Potassium: 1629 mg