Wheat Free Take Along Lunch #4 - Pecan Feta Salad

Pecan Feta Salad

Did you know that most people who are sensitive to dairy can actually have goat or sheep's cheese?  Since it's a completely different species, it often doesn't bother them the way cow's milk cheese does.  And you can almost always find goat or sheep feta cheese.  It's a little stronger tasting than regular cow's milk feta, but since you often use feta in small amounts, it's all good.
I use a large Glad or Ziplock leftover container with a lid for salads.  You can put the lid on and shake up the salad with toppings and dressing to get your salad evenly coated.  If you are putting this together hours before you will be eating it, put the cheese and dressing in a small container, the rest of the ingredients can go all together in the main container.
3 C "spring greens" salad mix - or mixture of green and red lettuce plus spinach (and/or other greens you have handy)
2-3 T loosely chopped pecans
Optional:  1 1/2 T dried cranberries - this will add 10 net carbs, so feel free to leave them out
1 oz feta cheese (if all kinds of cheese bother you, just skip this)
Optional:  cooked, sliced chicken breast
2 T Vinaigrette salad dressing - my personal favorite is Brianna's Home Style, Real French Vinaigrette with the picture of an artichoke on the bottle (don't ask me why, there isn't any artichoke in there).  But any vinaigrette with zero carbs and no gluten, no sugar and no odd ingredients is fine.  The ones labeled All Natural or No Sugar are good ones to start with.  Don't bother with the low fat ones, they will usually have gluten, sugar and a whole paragraph of other stuff.

Keep the cheese and dressing separate until eating, they can cause the greens to wilt if left together too long.  When ready to eat, throw everything in together, put on the lid and shake it up!

Serves 1 - 211 calories, 13 carbohydrates, including cranberries and cheese, 3 grams fiber.