Peabody’s Tossed Salad

Rinse off and pat dry all the vegetables. Chop lettuce and shred carrot, place them in a bowl, add the cheese, toss and refrigerate. Dice cucumber and tomato, place each one in a small separate sealed container and refrigerate.
Tip – you can remove the seeds from the cucumber and tomato so the lettuce won’t get wet and mushy, or carry each one in a separate container and add them when you’re ready to eat your salad.

Assemble salad – 2-1/2 cups of the lettuce mixture, 1/2 cup of cucumbers, 1/2 cup of tomatoes and no more than 2 tablespoons of your choice of low fat or fat free salad dressing. Optional - you can add Redd's Poached Chicken recipe to your meal plan, and use 4 ounces of sliced, shredded or diced chicken breast. Add salad dressing when you’re ready to eat and mix it very well, or keep it on the side and dunk each bite into the dressing.