October Salad


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.



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