Ingredients
- 12 ounces frozen southwestern vegetable blend
- 2 cups shredded iceberg lettuce
- 8 cherry tomatoes
- 1/4 cup vinaigrette salad dressing
- 1 cup seasoned croutons
Preparation
- Mix frozen veggies and lettuce in a bowl. (If eating immediately thaw vegetables before mixing with the lettuce.)
- Toss with dressing and divide into 4 servings. Portion into 12 to 16 ounce jars or portable lunch containers.
- Add 2 cherry tomatoes to each salad serving.
- Seal and refrigerate salad jars until ready to go. Keeps for 3 to 4 days refrigerated.
- Divide croutons into 1/4 cup servings and store in small containers or snack bags (do not refrigerate). Add to salad when ready to eat.
Helpful hints
- Decrease sodium to only 125 mg per serving by using Creamy Vinaigrette Dressing instead of store bought dressing.
- Southwestern blend veggies contain corn, green peppers, onions and black beans.
- Add cooked chicken or low-sodium canned tuna for added protein.
