Eating healthy during the week can be a challenge, so we’ve put together three recipes that are perfect for a healthy meal prep routine!

Prep Time: 20 min

Cook Time: 60 min

Total Time: 80 min

Makes: 8 total salads

Ingredients:

For the salad base:

• 1 large head romaine lettuce, chopped
• 1 cup cherry tomatoes
• 2 Divine Flavor organic bell peppers, stemmed, seeded and chopped
• 1 cucumber, sliced
• 1 large carrot, peeled and chopped

1) For the Harvest Salmon Salad:

• Olive oil spray
• 1 lb salmon filets
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon fresh dill, chopped
• 1 clove garlic, minced
• ½ granny smith apple, sliced
• 2 tablespoons chopped pecans
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• Salad base as above 

2) For the Chicken Tortilla Salad:

• Crunchy salad mix
• Grilled or rotisserie chicken
• Crumbled feta cheese
• 2 handfuls tortilla chips, lightly crushed
• Bottled cilantro dressing

3) For the Curry Lentil Salad:

• 1 tablespoon extra-virgin olive oil
• ½ red onion, peeled and chopped
• 1 garlic clove, minced
• 3 cups cooked lentils
• 1 ½ teaspoons curry powder
• Crunchy salad mix
• 2 large sweet potatoes, peeled and chopped into ¾-inch dice
• 1 tablespoon extra-virgin olive oil
• Juice of half a lemon
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey
• 1 teaspoon mustard

Instructions:

For the Harvest Salmon Salad:

1. Preheat oven to 250 degrees. Spray a large baking sheet with olive oil. Top with salmon filets.
2. In a small bowl, whisk together mustard, honey, dill and garlic. Season with salt and black pepper to taste. Spread evenly over the salmon, place in the preheated oven and bake 25 minutes until salmon is cooked through and flakes easily with a fork.
3. Pack individual serving of crunchy salad mix into an airtight container and top with leftover salmon, sliced apple, and pecans. Mix balsamic and olive oil in a dressing container and pack separately. To prevent the apple from browning, toss with a little lemon juice. Drizzle with balsamic when ready to eat.

For the Chicken Tortilla Salad:

1. Pack an individual portion of crunchy salad mix into an airtight container and top with chicken and cheese.
2. Pack crushed tortilla chips and salad dressing separately to prevent wilting. Toss salad, chips and dressing together when ready to eat.

For the Curry Lentil Salad:

1. Heat olive oil in a large skillet on medium-high heat. Add onion and garlic and sauté until golden, about 7 minutes.
2. Add lentils and curry powder and cook until warmed through, about 2-3 minutes. Season with salt and black pepper to taste.
3. Preheat oven to 400 degrees.
4. Toss sweet potatoes with olive oil and season with salt and black pepper.
5. Spread evenly on a large baking sheet and roast until golden and tender, about 25-30 minutes, flipping halfway.
6. Pack an individual serving of crunchy salad mix in an airtight container.
7. Top with leftover lentils and sweet potatoes.
8. Mix lemon juice, olive oil, honey and mustard in a separate dressing container and season with salt and black pepper to taste. When ready to eat, top salad with dressing and enjoy.

From the kitchen of www.divineflavor.com/kitchen/