In an effort to save both time and money, I’ve been bringing my lunch to work with me every day. My office is only about a mile away from my house, so I have the luxury and freedom to come home for lunch or snacks or whatever I want. Even though it is that close, it ends up chewing up a half hour or so plus a small amount of gas and in this hot summer, sometimes it’s nice to stay inside a cool office instead of venturing out into the heat.
I bought some nice Rubbermaid Containers that work well for salads and also entrees and I’ve been preparing my lunch at the same time that I prepare breakfast. That way, when I’m walking out the door to go to work, I just reach in the fridge and grab my already made lunch.
I’ve been buying extra bags of salad greens from Trader Joe’s and making sure I have an assortment of fresh veggies on hand. However, there is nothing more boring and less satisfying than a salad made with only fresh vegetables. When I was going through my raw food phase, I learned one of the tricks of making salads that were yummy and satisfying – there must be a combination of different textures and flavors.
To make a perfect salad, you should always try to include the following
1. Something sweet.
2. Something crunchy.
3. Something salty.
4. Something chewy.
Of course, the basis of the salad should be healthy vegetables, or fruits in the case of a fruit salad. But it also sounds like the description of the perfect candy bar, doesn’t it?
Whenever I’ve felt like I’ve had nothing in my house to put together a proper salad, but I’ve included these components, it’s always worked out well. In the photo above you can see it was a creative day for me. I had salad greens and tomatoes but that was about it as far as traditional salad ingredients go. I always like to have some kind of protein component in my salads if it’s going to be a meal and not an appetizer or side dish, so I threw in some pinto beans that I had leftover in my fridge. I knew I was going to dress the salad with a drizzle of honey and a few sprinkles of apple cider vinegar so that took care of the sweet component. I had some dill pickles in my refrigerator, so I cut those up and they worked for the crunchy and salty components. I also had some dried figs in the house, so I chopped those up for some chewy texture and additional sweet. When lunch time came, I thoroughly enjoyed this haphazard random salad. Don’t be afraid to get creative with your salads. That’s what keeps them interesting!