Julie Recipes
Servings: 4
Points: Approximately 3-4 points per serving (depending on ingredients and portion sizes)
Ingredients:
For the Salad:
– 4 cups mixed greens (0 points)
– 1 cup cooked quinoa (2 points)
– 1 cup cooked chicken breast, diced (3 points)
– 1 cup cherry tomatoes, halved (0 points)
– 1 cup cucumber, sliced (0 points)
– 1/2 cup red onion, thinly sliced (0 points)
– 1/4 cup crumbled feta cheese (1 point)
For the Lemon Vinaigrette:
– 2 tablespoons freshly squeezed lemon juice (0 points)
– 1 tablespoon olive oil (1 point)
– 1 teaspoon Dijon mustard (0 points)
– 1/2 teaspoon honey (0 points)
– Salt and pepper to taste (0 points)
Directions:
1. In a large bowl, combine mixed greens, cooked quinoa, chicken breast, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, and honey until well combined.
3. Pour the lemon vinaigrette over the salad and toss to coat.
4. Sprinkle crumbled feta cheese on top.
5. Serve immediately and enjoy!
Tips and Variations:
– Use different types of protein like salmon or tofu for a unique twist.
– Add some heat with sliced jalapeños or red pepper flakes.
– Mix in some chopped fresh herbs like parsley or cilantro.
– Use different types of cheese like goat cheese or parmesan.
– Omit cheese for a lower-point option or use a dairy-free alternative.
Nutrition Information (approximate):
– Calories: 250-300
– Protein: 30-35g
– Fat: 10-12g
– Carbohydrates: 20-25g
– Fiber: 5-7g
