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Layered Salad: 7 Fresh Ideas for a Healthy Lunch

Layered Salad
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Layered Salad Fresh Colorful Ideas for a Beautiful Lunch

Ingredients

Scale
  • 4 cups romaine lettuce, chopped
  • 2 cups spinach leaves, torn
  • 1 pint cherry tomatoes, halved
  • 1 large cucumber, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1 cup corn kernels, fresh or thawed
  • 1 can (15 oz) black beans or chickpeas, rinsed and drained
  • 1 cup mixed bell peppers, julienned
  • 1 large avocado, diced
  • 1/2 cup feta cheese, crumbled (optional)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 2 tablespoons fresh herbs, chopped
  • 1/4 cup almonds, sliced (optional)
  • 1/4 cup pepitas (pumpkin seeds) (optional)
  • 1/2 cup tortilla strips (optional)
  • 1 cup plain yogurt or sour cream
  • 2 tablespoons lemon juice
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the greens: wash and thoroughly dry the romaine and spinach. Layer them in the base of a tall, clear dish or wide bowl to create a crisp, leafy foundation.
  2. Build the first vibrant layer by scattering the sliced cucumbers over the greens, followed by a light dusting of red onions.
  3. Add the tomatoes and corn, distributing evenly so you have a colorful top layer.
  4. Incorporate beans or chickpeas as a thin, even layer to ensure every bite has protein.
  5. Introduce peppers and avocado: scatter the peppers for color, then dollop avocado into small pockets.
  6. Sprinkle feta cheese and shredded cheese over the top, then finish with chopped herbs for fragrance.
  7. Dress just before serving or keep the dressing separate: whisk yogurt with lemon juice, honey, garlic, salt, and pepper. Drizzle lightly when serving, or keep in a carafe for guests to add.
  8. Chill for best result (optional): cover and refrigerate for 20–30 minutes to let flavors mingle.

Notes

    Nutrition

    Find it online: https://bakerslider.com/layered-salad/

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