Shannon's Sunday Salad

I like to chop veggies and fruit on Sunday so they are readily available through the week for snacks and lunches or for me to throw together a quick dinner. While I am at it, I will whip up this easy pasta salad that can have food items added to it to create a meal or be snacked on throughout the week. The salad can be portioned out into reusable containers for my husband to add simple leftover’s from dinner and grab on the go for work lunches.

Sunday Salad:

Veggie Noodles cooked but left a little firm

Chopped Veggies- cucumber, red and orange peppers, baby carrots, halved cherry tomatoes

Reduced Fat Feta cheese

Dressing- EV Olive Oil, Balsamic Vinegar, Red Wine Vinegar, Garlic, Salt & fresh ground pepper, Italian Seasoning, lemon juice- Wisk together

MY FAVORITE ADD ONS:

Hardboiled egg, mushrooms, chopped spinach, marinated artichoke hearts, hearts of palm, chickpeas and other beans, walnuts, almonds, sunflower seeds, avocado, olives, leftovers from dinner (grilled chicken, piece of fish etc.), peas, shelled edamame, fresh herbs, the possibilities are endless...