Contrary to popular opinion, a salad can be a very satisfying meal. One critical error that many people make is to treat the leafy greens as the focus, rather than the basis of the meal. A proper salad is not some lettuce with tomatoes tossed on top, but rather a mixture of vegetables, fruits and nuts brought together on a bed of greens.
This recipe should make enough for four salads. You could assemble the salad in one large bowl, and then serve it out, or assemble each person’s salad individually (my preference).
6 C baby spinach
2 carrots, grated
2 medium tomatoes, chopped
1 C chickpeas, cooked and rinsed
1 C pecans, toasted
1 apple, sliced
1 C croutons
4 tsp extra virgin olive oil
1 tsp salt
Divide spinach between four bowls. Top with carrots, tomatoes and chickpeas. Drizzle 1 tsp of olive oil over each bowl of veggies. Add a few shakes of salt. Place apple slices and pecans around edge of bowls. Top with croutons.