Classic Chopped Salad | The Cycle Project

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Classic Chopped Salad

 

This salad is filled with tender roasted veggies and crunchy fresh lettuce. These foods are fresh and fiber-filled – exactly the kind of meal that defines clean eating. Add a side of lean protein and a tall glass of water for the perfect meal.Servings: 4

Here’s what you need…

  • 1 cup asparagus, chopped
  • 4 large carrots, chopped
  • 5 green onions, chopped
  • 1 green zucchini
  • 1 yellow zucchini
  • 1 teaspoon olive oil
  • dash of salt and pepper
  • 4 cups of romaine lettuce, chopped
  • 1/2 cup cherry tomatoes, chopped
  • 1/4 cup kalamata olives, chopped
  • 2 Tablespoon pine nuts, toasted

For the dressing:

  • 1 teaspoon olive oil
  • 2 Tablespoons lime juice
  • 1 Tablespoon agave nectar
  • 1 clove garlic, minced
  • 1 teaspoon champagne mustard
  1. Preheat oven to 425 degrees F. Place the asparagus, carrot, onion and zucchinis in a large bowl, mix well with the olive oil and salt and pepper. Place on a baking sheet and roast for 20 minutes, stirring after the first 10 minutes.
  2. Meanwhile place the remaining salad ingredients into a large bowl. In a small bowl combine all of the dressing ingredients and whisk with a fork.
  3. Once the veggies are roasted, mix into the salad bowl and toss with the dressing.

Nutritional Analysis: One serving equals: 148.3 calories, 8g fat, 182mg sodium, 20g carbohydrate, 5g fiber, and 5g protein.

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