Friday, June 25, 2010
Layered salads = a nice, healthy lunch
Since I have been getting plenty of nice summer vegetables I have enjoyed making layered salads to take to work for lunch. They are filling, taste good, not to mention they are pretty.
My recipe is pretty simple: Chop up the fresh vegetables, layer them and a little balsamic vinegar on top and enjoy.
My favorite? Layer is with the following: Rice, beans (any kind but my favorite is either lentils or white kidney beans, over this I put salt and pepper, a layer of tomatoes, onions, chopped kale or spinach, chopped yellow squash and finally lots of chopped cucumbers, top with a few tablespoons of balsamic vinegar (I only used the kind that is imported from Italy). I often add a little more salt and pepper on top.
I like to put this in a bag that has a lining to keep foods cool with an ice pack and I am ready to travel. I also like to put in a "real" fork and spoon, paper towels and a wet wipe to clean my hands. If you want, freeze a bottle of water and put that in the bag. By lunchtime, the water will melt and you will have cold water and a cold salad! Be sure to put the water into a plastic baggie first or you will have wet paper towels in the bag. Add a piece of fruit and you have a healthy feast.
What do you think?