Recipe courtesy Sarah Matheny's, "Peas and Thank You: Simple Meatless Meals the Whole Family Will Love."
Makes 4 entrée-sized salads.
Gigi and Lulu never met a fruit they didn't like. In fact, at lunch and dinner we generally have to hold back their fruit bowls until they've eaten a good portion of their entrée, or else breakfast, lunch and dinner would look like a VH1 reality show: totally fruity. Yet when we serve up this salad for dinner on a summer night, our girls get to have their fruit and eat it too.
8 cups romaine lettuce, washed, dried and torn into bite size pieces
1 batch Pumpkin Spice–Roasted Chickpeas (p. 105) or one 14-ounce can chickpeas, drained and rinsed
1 mango, peeled and cut into chunks
2 cups Raspberries, washed
½ cup dried cranberries
½ cup roasted almonds, roughly chopped
¼ cup fresh mint, chopped
1 batch Cinnamon Vinaigrette (p. 126)
Place lettuce in individual serving dishes and top with 1/4 of the chickpeas, mango chunks, Raspberries, cranberries, almonds and mint. Dress with Cinnamon Vinaigrette.
Nutrition Information Per Serving: 245 calories, 7g total fat, 1g saturated fat, 0mg cholesterol, 189 mg sodium, 45g carbohydrates, 9g fiber, 7g protein