|I’ve always found it slightly amusing when someone says to me ,“You know there are more calories and fat in a salad than there are in a burger and fries!” Now, we know that is an exaggeration, but the person justifying their burger has a point: when you look at the sodium, fat and cholesterol in some of the most popular salads, it is atrocious. Heaped high with avocado, eggs, high calorie dressing and fried chicken strips, some salads can pack 1000 calories! What’s worse, many complain of not being full after making a salad a meal. One thing that making a salad at home can do is, help you lower the calories, and also to find a way to repurpose leftovers that may have otherwise gone to waste.When a salad is made with a generous amount of leafy greens, you can get more of your daily vegetable servings in before the day is over. Green leafy vegetables are surprising powerful as immune system warriors although most associate citrus fruits with getting well over a cold. Did you know that 1 serving of kale has 290% Vitamin A and 190% vitamin C for your daily intake? Yet, we hardly ever hear anyone say, “I’m not feeling so well, I think I’ll go make some kale.” Some find kale to be a bit of a rough green to eat raw. In nice thin shreds, kale is delicious and easier to blend into salads. I added the shell pasta to introduce an additional dimension of texture to the salad grazing. Enjoy!
*The salad in the picture is photographed with vegan chicken, but you may use any assortment of beans, tofu, salmon, or roasted chicken you may have left over in your fridge.
Prep Time: 5 minutes
Cook time: 15 minutes