In general, I take lunch to work with me. My job doesn’t lend itself to going out to lunch very often. So I try to make my lunch break a true break. It’s nice to take time during the workday to relax and enjoy good food while catching up on blogs and Facebook or chatting with coworkers. Lunch at work is especially nice when you take the time to prepare something fresh and tasty rather than run out for a sandwich or heat up a frozen meal (though I admit I do both of those things on occasion). Since mornings are so hectic, I like to prepare my lunch the night before. Leftovers are the obvious easy workday lunch. Just pack them up when dinner is over, reheat and you have a tasty lunch.
Big salads are another great lunch option. There are endless combinations of vegetables, add-ins and dressings. Salads are filling and healthy, as long as they contain a good mix of fiber, carbs and protein. Just go easy on the high-fat cheeses and dressings. It’s simple to prepare a couple salads at once, and can even be done a day or two in advance. Finally, one of the best things about lunch salads is that they are easy to adapt to the season. This winter salad is a favorite this time of year.
Winter Salad
Makes 2-3 Servings
Ingredients
1 head green leaf lettuce
1 tomato
1 small onion
1/2 yellow bell pepper
1/2 c. shelled walnuts
2/3 c. dried cranberries
8 oz. bleu cheese
2 tbsp. turkey bacon bits (optional)
Freshly ground sea salt & black pepper
Light balsamic vinaigrette salad dressing
Directions
1. Wash lettuce and dry well. Chop roughly. Wash and chop tomato, onion and bell pepper.
2. Combine walnuts, cranberries, bleu cheese and bacon bits (if using). Mix thoroughly.
3. Portion lettuce into 2-3 resealable containers. Add the other veggies. Top each salad with an equal amount of the walnut/cranberry/cheese mixture. Grind a little salt & pepper on top.
4. When ready to eat, add dressing to salad. Place lid on container. Shake to thoroughly combine salad dressing and ingredients. Enjoy!
