Nutritious {spring-y!} Lunches

I love salads because they're so fresh, vibrant and delicious. And also because they're so versatile: there are so many different routes or options you can go with when you're making a salad. for the "base" of my salads, I like to use spinach, or romaine lettuce - or a combination of both. (I also enjoy the "spring mix" greens if I have it) Then, it's up to you and your palate to decide what else to put on. There's no single recipe that is used for salads, but below is a "template" that I like to follow when making a salad to make sure I get the protein (3.5 ounces each meal) and veggies (1 cup each meal) that I need:

3.5 ounces of meat (turkey, chicken, sliced beef or veni)
1/2 cup of salad greens
1/2 cup of other veggies (cucumbers, tomatoes, peppers, carrots - any of your favorite vegetables!)
optional: a sprinkle of nuts (cashews, toasted pecans or almonds)
and/or some sliced fruit (apple, strawberries, citrus fruits, blueberries etc)
a drizzle of homemade vinaigrette:



Salad Vinaigrette: 
1 part oil (olive oil or, for a milder flavor: grapeseed oil)
1 part water
a squeeze of mustard
2 dashes of vinegar or lemon juice
salt and pepper

Enjoy!