September Salad

Standard

INGREDIENTS

2 cups chopped baby spinach and arugula (mixed)

¼ cup shredded carrots

¼ cup chopped celery

¼  cup chopped broccoli

¼ cup chopped cauliflower

¼ cup diced peppers (I mixed red, green and yellow)

5 or 6 large blueberries

1 tbs slivered almonds

1 tbs olive oil

1 thick lemon wedge (about ¾ inch thick)

 

DIRECTIONS

Toss together the first 6 ingredients.

Top with blueberries and almonds.

Drizzle the olive oil over top.

Squeeze the lemon wedge all over the surface of the salad.

Enjoy!

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2 responses »

  1. Yummy! Thank you for this recipe :) Despite the weather, i’m loving salads for lunch at the moment and peppers feature alot in my salads, so it’s great to find new ways of using them! x x x

  2. Pingback: Weekly Gluten-Free Roundup – September 11, 2011 « Celiac Kitchen Witch

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