I nicknamed this a “holiday salad” because I made it during both Thanksgiving and Christmas with the leftovers I found in the fridge. I’m not sure about you, but I alway have TONS of leftovers during the holiday season. That being said, I was happy to create a salad that prevented me from wasting food in a healthy, detoxifying way. I always feel like complete crap after gorging on pounds of food during this season ( My parents are divorced meaning I eat 2 rounds of every holiday feast), so I’ve declared this recipe as my traditional detox meal!
Serves: 1 Time: 5 minutes
- 2 cups of baby spinach
- ½ cup of shredded turkey
- 5 almonds; chopped
- 2 tablespoons crumbled feta
- 2 tablespoons of pomegranate
- 2 tablespoons of balsamic vinaigrette dressing (I used Organic Cucina Antica brand)
Directions: Combine all salad ingredients, then toss with dressing and enjoy!
Calories: 291, Total Fat: 19g, Total Carbs: 14g, Fiber: 2g, Sugars: 9g, Protein: 16g