Summer Salad

The other issue is just that it’s summer. I find that it’s more difficult to meal plan when you have to consider whether a meal is too heavy for the warm weather.

And so I find myself on a quest to get some light and healthy meals into our weekly rotation for summer.

This summer salad is something that I threw together for us on a whim the night after we got back from vacation. Then, yesterday, after our 4th of July indulgences, it was a perfect way to start the road to recovery from a weekend of eating.

The mixture of fruit, vegetables, and protein, all drizzled with a good balsamic dressing makes for a wonderfully light, but filling, meal. The other pro is that it is so easy–especially if you have some leftover grilled chicken already in the fridge.

Summer Salad

Ingredients:
– leafy salad greens (my favorite is romaine, but a “spring salad” mix or baby spinach would work well for this, too)
– 1 apple, cubed
– 6 to 8 strawberries, sliced
– 1/4 small onion, sliced
– grilled chicken pieces, sliced
– 1 tbsp. bacon bits
– shredded cheddar cheese
– balsamic vinaigrette dressing, for drizzling (we buy Ken’s Light Balsamic Vinaigrette, which is fantastic!)

Directions:
1. On a plate, arrange a bed of leafy salad greens. Top with apple cubes, sliced strawberries, onions, and grilled chicken pieces.

2. Sprinkle bacon bits, and a little shredded cheddar cheese.

3. Drizzle entire salad with a good balsamic vinaigrette dressing. Enjoy!