Part 3: Create the Final Salad Masterpiece
(did you miss part 1 or part 2?)
Okay, so we have the two best parts already figured out, the salad dressing and the croutons. Now it’s time to put it all together!
I’m already a lover of salads. You just can’t go wrong. They’re easy to whip up anytime, they’re surprisingly filling (especially when you add protein, healthy fats, and oils), AND you can make them extremely tasty and delicious! For a restricted diet foodie who needs to feed their addiction for creativity and sometimes originality, salads are a no-brainer :)
Cranberry Chickpea Salad
Ingredients:
1 cup fresh spinach leaves
1 hard boiled egg
1/4 cup of gluten free croutons
1/3 cup cooked chickpeas
3 tablespoons Cranberry Poppyseed Salad Dressing
Optional (I added after taking the photo)
2 tablespoons dried cranberries
2 tablespoons crushed walnuts
Instructions:
I should hope most of this goes without saying… BUT I’m typing it out for my own personal amusement :) Wash the spinach leaves in a large colander. Shake off all the access water and chop it into mouth sized pieces (I’ll leave that open for interpretation…) Add the spinach to your serving bowl, and top with chick peas, a sliced hard boiled egg, croutons, and finally, the best part, the salad dressing.
I hope you enjoyed this foray into the world of my most recent salad. I certainly did :)
This recipe is linked to Foodie Friday Fix – Chickpeas.
That salad looks great! I bet the croutons are delicious!
The egg makes it irresistible for me. I like the idea of adding cranberries and walnuts too. Croutons aren’t something I miss, but they would be a treat.
I don’t want to be dramatic but this feels like a masterpiece.
Always good to have a refresher on how to build a perfect salad. . . and boy, does this one look stellar!