Everything-but-the-kitchen-sink Salad

This salad helps keep me from wasting things in my crisper. And when I crave veggies, it’s the meal I turn to. I’ve added chicken for a hit of protein, but any leftover meat will do, or go for a couple of hard-boiled eggs. I like to top this salad with a low-fat creamy ranch dressing, but try any dressing you like.

By Paul Finkelstein

1/2 head iceberg lettuce (or 1 small head romaine), chopped 
1/2 English cucumber, halved, sliced 
1 stalk celery, thinly sliced 
1 tomato, diced 
8 button mushrooms, sliced 
1/2 red pepper, diced 
1 carrot, grated 
1 cup (250 mL) shredded cooked chicken breast 
1/2 cup (125 mL) grated old cheddar

Place all ingredients in a large salad bowl and toss together. Top with your favourite dressing.

Serves four. 

Per serving (before dressing): 170 cal­ories, 21 g protein, 6 g fat (3 g saturated fat), 10 g carbohydrates, 3 g fibre, 51 mg cholesterol, 161 mg sodium