This is the work lunch that makes me happy to be at work 🙂 You know those build-your-own-salad bars at the bagel or pizza store? You can recreate the same experience at home by putting together your own tossed salad. Here are some components you can include:
a base of romaine, mixed greens, etc.
cherry tomatoes
cucumbers
red onion
sliced olives
chickpeas, canned
kidney beans, canned
beets
roasted sweet potato wedges
roasted mixed vegetables
pomegranate arils
slivered almonds
quinoa
hard-boiled egg
feta cheese
tuna
flaked salmon fillet
sliced grilled chicken
sliced schnitzel
How to roast vegetables: Preheat oven to 400°. Slice vegetables and toss in olive oil, salt, and pepper. Spread out on parchment lined baking pan. Roast about 15 minutes for zucchini, 20 minutes for bell peppers and onions, and 30 minutes for broccoli and sweet potatoes. Adjust time depending on your oven, the size of your vegetables, and your preference.
How to boil a hard egg: Place your egg in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 10 minutes. Drain, cool in ice water and peel.
My sister says that the key to her bringing healthy lunches to work is knowing she won’t have to deal with getting a sticky, oily container home. If disposable helps you eat nutritiously, go for it! Pack your salad into a container and add a small container of the dressing of your choice. You can use bottled dressing or make a batch of your favorite recipe and divvy up into small containers.
Toss and enjoy!
What’s your favorite work lunch?
