One Brown Bag Salad
When I want something healthy for lunch and end up grabbing a salad from a fast food place I'm always disappointed. The lettuce is mostly spine and rusty on the edges, carrots are pale and dried, and there are usually only 4-5 ingredients. The tiny cubed croutons are prepackaged and practically melt in my mouth. The dressing is also prepackaged and no matter what flavor I get, too middle-of-the-road for my taste. And after all that it's also way more expensive than I could have made at home.
I'm sure everyone would agree a salad is best when made with bright fresh crunchy vegetables with a variety of colors, flavors and textures. Here's the version I had for lunch today.
8-10 large leaves of spinach
1 inch of zucchini
3-4 red radishes
3-4 button mushrooms
3-4 green onions
1-2 T Craisins
1 T slivered almonds
3/8" slice feta cheese
6-8 large crunchy homemade croutons
Janz Cranberry Honey Mustard Dressing*
I assembled this last night in a to-go salad bowl I saved from a store-bought salad.
First a pile of torn romaine and spinach. I used a potato peeler to make paper-thin slices of zucchini, carrot and radishes. I sliced the mushrooms almost as thin. Next came green onions and almonds. Then I put the lid on it and put it in the fridge.
This morning I added a thick slice of feta cheese and the craisins. I packed it with a separate bag of croutons and my own salad dressing. When I was ready to eat, I crumbled the feta, added croutons and poured on the dressing.
I tossed it with the fork as I ate. The paper-thin slices of veggies are great for stabbing a and getting lots of variety in every bite. The craisins can soak up moisture and turn back into cranberries if I add them too soon which I why I add them at the last minute.
*The dressing was made in an almost empty bottle of Cranberry Honey Mustard. I added some red wine vinegar, extra virgin olive oil, a little garlic, and voila!