Layered arugula salad recipe

Make mealtime easier when you prepare this nutrient-packed salad in advance.

Time can be the great saboteur of any diet or healthy eating plan. When time is running short, a trip to a fast food chain for lunch seems like a quick fix. However, that quick fix can take longer to recover from when trying to lose weight. Meal prep is an easy way to save time (and money) while keeping you on track with your diet. Prepare this nutrient-packed salad in advance and enjoy guilt-free flavor with no extra time spent.

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Layered Arugula Salad

Makes 4 servings

Prep time: 20 minutes

4 cups of arugula

1 cup dry pearl couscous

1 pint cherry tomatoes, halved

2 tablespoons balsamic vinegar

Pinch of salt

4 ounces feta cheese

2 avocados, dice

Trail mix

1/4 cup pine nuts

1/4 cup pumpkin seeds

1 teaspoon olive oil

1/8 teaspoon salt

2 ounces raisins

In a small container with a lid, combine the tomatoes, balsamic vinegar and salt. Shake and place in the refrigerator. Marinate at least 30 minutes or up to 24 hours.

Cook the couscous according to package directions. Drain and place in the fridge to cool.

Toss the nuts and seeds in olive oil and salt. Broil on low for 3 to 4 minutes until toasted. Add the raisins and set aside to cool.

In storage containers or mason jars (if prepping for future meals) layer the arugula, couscous, marinated tomatoes, feta cheese and trail mix. If serving immediately, include the avocado. If not, pack the avocado separately, then dice and add to the salad when you are ready to eat.

Serve with store bought or homemade ranch dressing.

Nutrition information

Per serving, includes ½ of an avocado, no dressing

475 calories | 26.7 grams fat | 6.7 grams saturated fat | 411 mg sodium | 44 grams carbohydrates | 8.7 grams fiber | 21.5 grams protein

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