The Changing of the Greens

Changing of the Greens from #realfoodforone

I will fully admit that I am a former unhealthy salad eater. When I ate a salad before, any nutritional value was swept away in the river of processed thousand island dressing, and hiding beneath a mountain or croutons. And, of course, I was the iceberg lettuce queen! Don’t try to put romaine, spinach or any type of baby greens in my bowl or I will have a fit kind of person!!

But, as I began eating clean, whole foods, a major salad change began happening in my life. First, I discovered a recipe for a fabulous balsamic vinaigrette that is positively addictive…and this is coming from someone who hated vinaigrette before!

Then I completely switched the type of lettuce I was eating. No more iceberg! Hello organic spring mix. A good spring mix contains a variety of greens, such as baby spinach, arugula, radiccio, red and green romaine and chard. Of course, the content depends on the brand. But a good organic spring mix is a great source of vitamin A, vitamin C, Iron and even calcium. So much more nutritional value packed in those little leaves! Organic is preferred, because you won’t have to worry about any pesticide residue!

There is very little nutritional value in iceburg lettuce. It’s primarily water, so if you are going to choose a green, opt for something other that iceburg! You will get more nutrients…and who doesn’t like that?

I now have a favorite salad that I love so much I actually eat it every day. It is particularly good during the warm summer months!

Basic Salad

Course Salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 1


  • 2 cups spring mix
  • 1-2 tbsp balsamic vinaigrette
  • 1 tbsp blue cheese, goat cheese or feta cheese crumbled
  • sprinkle pine nuts, sliced almonds or walnuts
  • onions, cucumbers, tomato, carrot mushroom pick your favorite!


  1. Add salad mix to bowl

  2. Add veggies

  3. Sprinkle cheese and nuts on top of salad mix

  4. Drizzle on vinaigrette.

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