Grilled chicken breast or tofu provides protein. Choose a milder Caesar dressing or create your own with Greek yogurt and lemon juice. Grate Parmesan cheese and add plenty of Romaine lettuce and cherry tomatoes.
Cook and cool quinoa. Quinoa, chopped cucumber, red onion, Kalamata olives, cherry tomatoes, and feta cheese. Drizzle with olive oil, lemon juice, dried oregano, and honey lemon-oregano vinaigrette.
Roast bright veggies like bell peppers, zucchini, carrots, and cherry tomatoes. Toss roasted vegetables with a little olive oil, balsamic vinegar, Dijon mustard, and minced garlic vinaigrette. Serve with spinach or mixed greens.
Cook and cool quinoa. Quinoa, chopped cucumber, red onion, Kalamata olives, cherry tomatoes, and feta cheese. Drizzle with olive oil, lemon juice, dried oregano, and honey lemon-oregano vinaigrette.
Mix shredded Napa cabbage, red bell peppers, carrots, edamame, and cilantro. Grill or seared chicken, shrimp, or tofu on top. Apply a little sesame-ginger dressing.
Mix fresh baby spinach with strawberries, blueberries, and raspberries. Sliced almonds or walnuts provide crunch. Dress with basic balsamic vinaigrette.
Grill salmon fillet portions. Mix mixed greens, cucumber, red onion, and avocado. Add grilled salmon and lemon-dill vinaigrette.