Eating a salad for lunch each day is a great way to get your veggies...

Salad Template

  • Dark Leafy Greens - baby kale, micro greens, spinach, chard, etc

  • Legumes - cold beans or whole grains - farro, quinoa, barley, etc

  • Protein - tuna, chicken, salmon

  • Nuts or seeds - pumpkin, pistachios, pecans, etc

  • Veggies - sliced peppers, beets, veggie salad from deli

  • Fruit - berries, kiwi, melon, plums, grapes, citrus

  • Cheese - feta, goat, etc. From grass fed / pastured animals.

  • Avocado

Dressing

Dressing is the key to tasty salads Step 1 is to drop commercial salad dressings - they are usually nothing more than sugar, artificial flavors and unhealthy oils. They cost a lot too.

Buy an OXO salad dressing cruet / shaker / container.  Make your own fresh in under 2 minutes. Start with this ultra simple recipe and experiment adding stuff you know you like. This is all healthy stuff, use a lot, make it taste great.

  • olive oil - this is the main ingredient, the others are for flavor

  • balsamic vinegar

  • apple cider vinegar

  • maple syrup

  • lime juice

  • Additional items many people like to add...
  • dijon mustard

  • chopped herbs - thyme, parsley, tarragon

Tossing - always make salad in a big bowl, I like satinless steel bowls with a rubber non slip bottom. Always pick one plenty big to make tossing easy. Mix dressing in and on so each leaf is lightly coated with your custom made house dressing.

I make enough to cover 3 salads, saves time. 

If taking a salad to work for lunch reserve dressing in a separate container. This keeps salad crisp and fresh - just add it right before eating and "toss" in the container then eat up.

 

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