SALAD RECIPE

I make the same salad for lunch almost every day. Many colleagues have commented on how good it smells and looks. It’s easy to assemble, nutritious, low calorie, and filling.

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INGREDIENTS

  1. Approximately 2 cups small pieces of lettuce. (I prefer Romaine. I buy bagged and washed lettuce, which cuts down on my preparation time in the morning.)
  1. Three ounces of smoked, nitrate-free turkey, sliced into ½-inch square pieces. (I cut the turkey with a scissor.)
  1. One-half avocado cut into small pieces
  1. Sliced cucumbers or red peppers
  1. Three to five tablespoons of dried Parmesan cheese
  1. A few shakes of garlic powder—approximately ¼ teaspoon
  1. Two tablespoons of olive oil or Italian salad dressing. (I use Ken’s Northern Italian low-calorie dressing, which has a low sugar content.)

PREPARATION

Mix ingredients 2–7 together in the bottom of a bowl, add the lettuce, and toss. If you’re taking the salad to work, wait until lunchtime to toss it all together.

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