The Anything and Everything Salad
When it comes to lunch, I’ve always been a sandwich person. Sandwiches are quick to make and easy to tote. And, while at work, they can be eaten in a snap. But for me now, things are different. I now have the luxury of eating lunch slowly and I’ve been told to cut back on the carbs. For many of you that’s probably not much of a challenge, but for me it was.
It’s been a bit of a struggle. It’s hard to change old habits. I’ve been experimenting with various lunch ideas and will keep on trying. But of course, I know that salads – plenty of fresh veggies – are one of the best solutions. Until now, salads for lunch were out of my comfort zone.
I had a lovely break-through on salads while in a local restaurant a few weeks ago. I ignored the sandwiches on the menu (even though they have the second best Reuben I’ve ever tasted) and concentrated on the salads. One caught my attention. It was called the Anything and Everything Salad. It was so good. It was a big bowl filled with all sorts of delicious things. I thought I could get enthusiastic eating a salad like that all the time. So I paid attention to everything that was in the salad and imitated it at home. Here’s what I do:
At the base of the bowl is a good mix of lettuces and fresh spinach. On top of that I add as many non-starchy vegetables as I have in the house. Then I add some protein, and a couple of tablespoons of salad dressing.
Here’s a look at my latest creation. One thing I’ve learned to do is mix all the greens together when I bring them home from the store. It saves a lot of time each day at prep time. The salad above has carrots, cold beets, English cucumber, celery, broccoli florets, grape tomatoes, low-fat cheese, a teaspoon of bleu cheese crumbles, lean ham, red onion, and chopped walnuts. I used a raspberry vinaigrette, and had four cracked pepper water crackers. That total lunch was one carb. I felt very righteous about that, plus it tasted delicious.
I’ll take any suggestions you have for other low-carb lunches.
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