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    You are in: Home / Recipes / Lunch or Dinner Salad Recipe
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    Lunch or Dinner Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Marion in Savannah's Note:

    This is a salad that I first encountered in the hospital snack bar (really!) where I work. It's as versatile as you want to make it, and makes for a really nice lunch, or a tasty light supper when you don't really want anything big or heavy.

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    Serves: 1



    Units: US | Metric

    • 1 cup romaine lettuce, for crispness
    • 1 cup mixed spring greens or 1 cup young greens
    • 1 diced cooked chicken breast half
    • 3/4 cup tomato
    • 1/4 cup nuts
    • 1/4 cup dried fruit
    • balsamic vinaigrette


    1. 1
      Mix everything together — it's done! Change the proportions to suit your individual taste. I've used walnuts, pecans or cashews as the nuts, and raisins (slightly too sweet for my taste) or dried cranberries (which work better for me) as the dried fruits. I don't see any reason why this wouldn't work with any meat, and it's worked for me with leftover steak quite nicely. Use whatever tomatoes you have on hand, but they've got to have some flavor. Cherry tomatoes work very well because they don't make the salad to "juicy." If you're using whole tomatoes you might want to seed them. My husband likes this so well that he's asked for it 3 times in the last 2 weeks.

    Ratings & Reviews:


    Nutritional Facts for Lunch or Dinner Salad

    Serving Size: 1 (355 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 507.5
    Calories from Fat 192
    Total Fat 21.3 g
    Saturated Fat 3.3 g
    Cholesterol 73.1 mg
    Sodium 312.9 mg
    Total Carbohydrate 49.7 g
    Dietary Fiber 9.8 g
    Sugars 5.7 g
    Protein 35.6 g

    The following items or measurements are not included:

    spring greens

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