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!

For Lunch: Ham and Cashew Salad

Salads are a great way to include the greens and vegetables that are necessary into your diet. Because they're so versatile, you can get the nutrients you need, while throwing in some of your favorite meat, nuts et cetera.

In this salad I used:

// A handful of Spring Greens
//  Ham
// A few Cashews
// A sliced Radish
// A bit of diced Cheese
// Homemade Dressing: A squeeze of lemon, a dash of oil, ( I used grapeseed), a drop of Dijon mustard, and a dash of salt and pepper.