Mixed Greens with Raspberries and Cashews

Summer break has come to an end, and it’s now time to focus and get back into that good ol’ routine that makes it easier to accomplish great results.With school and extra curricular activities, it is really easy to put your health and diet on the back burner. Sometimes there is no time to plan and prepare healthy meals, as there is so much more that needs to get done. Fast food and drive-troughs can become a norm, simply because they are convenient, fast and inexpensive.

The thing is, you don’t want convenience to triumph over wellness. It is ideal to get proper nutrition, as eating well can help you power through a fast-paced lifestyle, can aid you with optimal mental and physical performance, can provide you with lots of great and constant energy, and can make you feel your healthiest. Your food supply matters; allow yourself to get only the best “fuel” possible.

To help you with this, I am sharing an extremely easy to make salad recipe that does not only contain great nutritious ingredients, but that also tastes delicious. Your family is going to enjoy this one for sure. It’s simple, easy, tasty and fabulous. Just look at those colors.

To make this recipe even more convenient, prepare its vinaigrette in advance; refrigerate it (up to a 10 days) and add it to your salads as you go. It’ll come in extra handy when time is of the essence.

I would also recommend that you keep your refrigerated stocked with great organic greens, chopped vegetables (carrots, cucumbers, etc.), washed fruits (blackberries, raspberries, strawberries, peaches, etc.) and grilled proteins (chicken, steak, etc.), and your pantry stocked with a variety of nuts and seeds. This way, you’ll be able to put together a wonderful salad in a matter of seconds.