2 cups chopped baby spinach and romaine (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)
½ cup cubed mango
½ cup cubed cooked chicken
1 tbs slivered almonds
1 tbs olive oil
1 thick lemon wedge (about ¾ inch thick)
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.