These are simple portioned recipes that can be mixed and matched to make a complete meal, so know that by themselves they do not necessarily constitute a balanced meal.
3 cups Fresh spinach leaves
2 cups Kale, shredded
½ large Red onion, julienned
3 medium Radishes, thinly sliced
3 Tangerines, peeled and separated
1 cup Grape tomatoes
3 medium Carrots, peeled and shredded with a food processor or cheese grater
1/3 cup Crumbled blue cheese (optional)
1/3 cup Fried onion pieces (optional)
Combine ingredients together in a large salad bowl, tossing lightly to mix well.
Serve portions in individual bowls; store leftovers in an airtight container and refrigerate to preserve freshness.
When serving, check the dressings section to see what flavors you might like to top the salad with.