Quick Italian Salad Plate for One
This quick Italian salad plate for one is easy to adapt with veggies you have on hand. The dressing uses basic ingredients and everything is mixed on the plate for a delicious, healthy meal.
Ingredients
Salad for one:
- 1 to 1 ½ cups salad greens e.g. lettuce, spinach, spring mix, baby chard or kale, arugula, cabbage, see note
- ¼ to ½ cup grated or diced vegetables e.g. carrots, cucumbers, green onions, bell peppers, tomatoes
- ⅓ to ½ cup meat or protein e.g. leftover cooked meat- grilled or rotisserie chicken or steak, chopped ham, hard boiled egg, cooked beans, grains or lentils, cheese cubes or grated cheese
- 1 to 2 tablespoons nuts & seeds e.g. pepitas, sunflower seeds, toasted almonds or walnuts
- 1 to 2 tablespoons croutons see note
Single serving Italian Dressing:
- 2 tablespoons avocado or light olive oil see note
- 1 teaspoon balsamic vinegar see note
- dash Italian seasoning
- dash garlic powder
- salt & pepper to taste
Instructions
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Fill up a dinner-sized plate with your choice of salad greens, grated or diced vegetables, meat or protein, nuts & seeds, and croutons, if desired.
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Drizzle or sprinkle dressing ingredients over salad and toss right on the plate to combine.
Recipe Notes
1. Romaine lettuce is a good option if you are looking for something that will stay fresh for a couple of weeks in the refrigerator.
2. For best flavor, use a good quality oil and vinegar.
2. I like to chop up the greens and veggies for a week's worth of salads ahead of time. I usually store everything in a large bowl in the fridge with a paper towel on the bottom to catch any extra liquid. Then when I'm ready to eat, I load up my plate with the prepared salad and veggies. Then add the extras (meats, cheeses, nuts, croutons), sprinkle on the dressing ingredients, toss and enjoy.
3. I have made these salads in go-to containers (aff. link) when I want to take a lunch with me. Just prep it like you would on your plate and toss just before eating. To avoid wilting lettuce and soggy extras (cheese, croutons, etc), I wouldn't make ahead more than about 4 to 5 hours. Adding the dressing ingredients first may also help the salad last longer.
4. We love these homemade croutons.