Eat, Drink & Be Happy



Red, White & Orange Salad

A salad is one of those meals you feel good about eating and takes less than five minutes to prepare. Plus, they’re easy to pack and carry with you until lunch time rolls around. Chickpeas (a.k.a. garbanzo beans) are a good ingredient to include in any salad because of their protein and fiber levels. And at 9 cents per1/4 cup serving – from a 15.5 oz can costing $0.66 –  it’s an inexpensive ingredient to add!

A salad is a colorful way to brighten any lunch time. Add nuts for a crunchy texture. Photo: Emily Thomsen

Prep Time: 5 mintues

Ingredients: 

2 cups washed spinach

¼ cup washed and drained chickpeas

½ cup canned mandarin oranges drained of syrup

2 Tb dried cranberries

1 Tb feta cheese

 Directions:

Combine ingredients in bowl and top with 1 to 2 Tbs of your favorite salad dressing.

For dressing, I use a homemade concoction: 1 tsp honey mustard mixed with 1 Tb red wine vinegar. I’m sure it sounds strange, but I like its tangy flavor and the fact that it is not so creamy that it takes over the salad. As a suggestion, use a lighter dressing, such as a raspberry vinaigrette, instead of a thick dressing like ranch or creamy Italian to keep the salad light and not over power its flavors. 

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