Carmen'z Kitchen

For Salad Base:

• 1 large container of mixed greens
• 1 cup thinly sliced sweet peppers (yellow, red, or orange)
• 1 cup halved cherry tomatoes
• 5 orange slices for garnish (1 slice per serving)

Optional Protein:

• 3 large scallops (for 1 serving)

For Dressing:

• ¼ cup orange juice (freshly squeezed preferred)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper to taste

SIDES, VARIATIONS, & TOPPINGS (OPTIONAL)

• Grain Base: Replace arugula with quinoa, farro, or couscous for a heartier salad.
• Nutrient Boost: Add microgreens or shredded Brussels sprouts for extra crunch and nutrition.
• Surf & Turf: Add thinly sliced steak or grilled chicken alongside the scallops.
• Seafood Medley: Include shrimp, crab, or lobster for a seafood-focused variation.
• Vegetarian Option: Replace scallops with roasted tofu or marinated hearts of palm for a plant-based protein.
• Crunchy Elements: Include toasted almonds, sunflower seeds, or crispy fried shallots for texture.
• Cheese Pairing: Add crumbled goat cheese, feta, or shaved Parmesan for creaminess.
• Avocado: Add sliced or diced avocado for a creamy and nutrient-rich topping.
• Mediterranean Twist: Add feta cheese, olives, and a lemon vinaigrette.
• Spicy Kick: Toss greens with a chili-lime dressing and add grilled shrimp.
• Winter Comfort: Use roasted sweet potatoes and pomegranate seeds instead of cranberries and tomatoes.
• 1 cup glazed nuts (e.g., candied pecans or walnuts)
• ½ cup dried cranberries
• Goat cheese crumbles (¼ cup)
• Avocado slices (1 avocado, sliced thinly)