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Salads were an almost nightly fixture at my house, so I learned to love them very early on in life. I’ve found, however, that it’s tough to make salads when there aren’t lots of people around to eat everything before it goes bad. If I just choose to make a salad once or twice a week, I end up throwing away a lot of ingredients. Because of that, I avoided salads for a long time, much to my chagrin. Recently, I’ve decided to make salads a regular part of my life once again.

Here’s what I do: When I make salads, I end up eating it for most of the week. Because of that, I want as many veggies and protein filled foods as I can get to make it into a delicious and tasty meal!

Here’s a list of Ingredients I use in my salads:

  • spinach
  • red pepper
  • tomato
  • red onion
  • garbanzo beans
  • quinoa
  • spicy Greek chicken (chicken, olive oil, Greek seasoning, cayenne pepper)
  • mushrooms
  • hard boiled eggs, in slices
  • broccoli
  • corn
  • balsamic vinaigrette

Fresh Veggie Salad CollageFood Prep!

In preparation for the week, I cook and cut up each of the foods and place in separate containers. The chicken I put in a frying pain with hot oil and I cover both sides of the chicken with greek seasoning and red cayenne pepper. After it cools, I cut into small, shredded pieces. The night before, I dump all the ingredients into a large plastic container and put it in the refrigerator. The next morning, as I pack my lunch, I drizzle a little vinaigrette on top!

Fresh Veggie Salad

This is SUCH an easy lunch and one that I could eat multiple days of the week! Plus, doing it this way is much cheaper then buying a salad out at lunch! Besides the initial cooking and cutting of food on Sunday (which doesn’t even take half an hour), the work throughout the rest of the week is minimal! That’s my kind of meal!

Now it’s your turn to share! Do you eat salads very often? What are your “must haves” with salad?