Posted: 3 January 2019
50g crisp lettuce, (such as little Gem or Romaine)
50g soft lettuce (such as butterhead or watercress)
175g vegetables (such as tomatoes, cucumber, carrot, button mushrooms, radishes or fennel – or use a mixture)
150g cooked turkey or chicken or 200g tinned drained tuna or 300g cooked peeled prawns or 2 tablespoons hummus
1 tablespoon vinaigrette salad dressing (shop-bought or see recipe link – 15g)
salt (optional) and freshly ground black pepper
Wash and dry the two types of lettuce leaves and put into a salad bowl and season lightly with salt (optional) and pepper to taste.
Trim and thinly slice vegetables into bite-sized chunks, then add to the salad with the turkey or chicken or tuna or prawns or hummus.
Drizzle the vinaigrette salad dressing (see recipe link below) over the salad bowl and toss lightly to coat before serving.
Layer up the salad in a suitable airtight container or screw-topped jar and finish with your chosen protein (turkey, chicken, tuna, prawns or hummus), then have the salad dressing in a small pot to add just before serving. Bring along a fork to eat.
*This salad is suitable for vegetarians if made with the hummus option.