Rating: 5 stars
3 Ratings
  • 5 star values: 3
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  • 1 star values: 0

This veggie-packed salad has plenty of protein and fiber, so you'll feel full and satisfied. Prep the ingredients ahead of time for an easy vegan lunch idea to pack for work.

Source: EatingWell.com, December 2017




Ingredient Checklist


Instructions Checklist
  • Arrange greens, veggies, tofu and pumpkin seeds in a 4-cup sealable container or bowl. Drizzle vinaigrette over the salad just before serving.


To make ahead

Refrigerate salad and dressing separately for up to 5 days.

Nutrition Facts

4 cups
390 calories; protein 25.3g; carbohydrates 19.8g; dietary fiber 7.4g; sugars 5.7g; fat 27.4g; saturated fat 4.6g; vitamin a iu 10634.3IU; vitamin c 108.7mg; folate 187.7mcg; calcium 302.4mg; iron 6.5mg; magnesium 106.3mg; potassium 842.7mg; sodium 366.4mg; thiamin 0.2mg.

2 1/2 fat, 2 1/1 medium-fat protein, 1 1/2 vegetable, 1/2 starch