easy to make lunch salads
It pays off being the geeky kid who packs their lunch. Need some reasons to help you make the jump? For starters, you'll save a heck of a lot more money, you'll have more time to do things you love on your lunch break because you aren't looking for a place to eat, you'll keep yourself accountable because you know the prep work it took to make your lunch and lastly, you'll be the fittest person at your workplace! What's not to love. I like to prepare my salads on Sunday and I'll prep about 2 days worth of lunches.. I like my veggies to taste fresh and crunchy so I personally don't like planning them out much farther in advance than that. I promise this simple recipe will take you about 10 minutes at most to prepare.
As you all know, Pepper & Rye is a contradictory kitchen. What does that mean exactly.. In short.. it means sometimes my dishes are completely vegan-based and other times they are paleo-based. One thing you can count on is that my recipes will ALWAYS be gluten-free and mostly grain-free. With all that said, I eat mostly vegan dishes for lunch as it works best for my dietary preferences. Make sure you have a big enough container to store and shake your salad.
****Keep in mind the salad we are about to prepare is VERY lean- feel free to pack beans or grilled chicken for protein.
/// Ingredients ///
**Makes 1 salad
Handful baby heirloom or cherry tomatoes chopped in half
Half of 1 large cucumber sliced
3 button mushrooms sliced
Your choice of kale, spinach or healthy greens
1 heirloom carrot sliced
2 tbs olive oil
1 tsp vinegar
1/2 tsp dried herbs
/// Directions ///
Layer all of your freshly chopped veggies in your to-go container and seal the lid. In a small container mix the last 4 ingredients for your dressing and cover well. Bam. You are done. Seriously, that was it! Now, make sure to add some tasty side snacks like a banana, and some nuts for snacking.