I wanted a salad for dinner w/o the hassle. I was grateful that I had resealable bagged salad (iceberg w/carrots, red cabbage) handy. It's quick, sanitary, and healthy! To add a little, I chopped up a cucumber and an onion, added an egg and salad toppings, and voila! No rinsing and chopping lettuce :-)
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I keep cooked, chopped chicken breast in the freezer. I buy the large packages, bake them all, chop and freeze in portions. 4-cup bags for quick casseroles, 2-cup bags for chicken salad, 1-cup bags for quesadillas, topping salads, etc. Saves a lot of time!
When salad is your main course instead of a side dish, you can put lots of stuff in it (including full fat dressing) and it still winds up having a lower calorie count than many cooked meals, plus the portions are huge. Salads with plenty of fat and protein are very filling and they actually taste good.
Here is one of my favorites. It makes two portions.
Pepperoni Salad 1 bag butter blend lettuce - 20 cal. 1/4 cup crumbled feta - 100 cal. 1/4 cup pepperocini- 5 cal. 30 slices turkey pepperoni- 160 cal. 4 T full fat balsamic vinaigrette- 200 cal.
Put all of your salad ingredients except the dressing in a plastic bag. Measure your dressing, pour into bag, seal, and shake. When you seal the bag don't remove all the air so there is room for the salad to mix. Smaller amounts of dressing can be used because it is dispersed evenly through the salad.
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