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.
- 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.)
- Three ounces of smoked, nitrate-free turkey, sliced into ½-inch square pieces. (I cut the turkey with a scissor.)
- One-half avocado cut into small pieces
- Sliced cucumbers or red peppers
- Three to five tablespoons of dried Parmesan cheese
- A few shakes of garlic powder—approximately ¼ teaspoon
- Two tablespoons of olive oil or Italian salad dressing. (I use Ken’s Northern Italian low-calorie dressing, which has a low sugar content.)
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.