I saw an Instagram reel the other day by Sara Levine that said, “I can only eat salads when they are made by someone else and cost $16.” It made me laugh so much because as sad as it is this is me with my love of Sweetgreen salads.Â
When I first looked through The Healthy Swaps Cookbook the picture of this salad immediately drew me in, it had so many things I loved and looked better than a Sweetgreen salad. I knew I had to make it, so I bought all the ingredients and every time I had it on the menu for dinner I didn’t feel like making it. Eventually I forced myself to make it and man I am so glad I did.Â
The directions seemed really easy to do, but I wanted to save a little more time so I bought hardboiled eggs and cooked bacon at the store. On my salad I left off the pickled red onions and sliced almonds as I am not a fan of either of them. Plus I swapped out feta cheese for the goat or bleu cheese as I can’t stomach either of those.Â
The resulting salad was so worth the effort and it wasn’t much effort at all. I loved how everything went together perfectly just like an expensive premade salad, but this was much fresher plus we had some leftovers.
Since we eat with our eyes first this salad draws you in and you can’t wait to dig in. My stomach was growling as I was taking the photos of the salad. I finished my entire salad which I don’t normally do!Â