My favorite lunch combination is a cup of soup and a salad. I have been known to put everything but the kitchen sink in my salads - I haven't met an ingredient that doesn't get along with lettuce! Lately, I've taken to making a large container of chopped salad, which I portion out over the week. I keep homemade salad dressing in the office refrigerator so, with a piece of fruit, I have a well-balanced and filling meal.
|Notice the reused, recycled 'til it falls apart container? It's got a great snap-on lid.|
My current salad consists of: chopped Romaine lettuce, chopped carrots, chopped raw broccoli, and failed chickpea burger. The recipe sounded fabulous, but the end result was less than spectacular. It tasted great, but dissolved into a pile of crumbles. Which were perfect for my salad! My favorite salad dressing is from my friend, Sylvia: 1/3 cup seasoned rice vinegar, clove of minced garlic, dry mustard to taste, 1 cup canola oil. That's it - easy-peasy. I keep it in old peanut butter jars - one at home, one in the office. Another plus for chopped salads? They are easier to eat = no splotches on my work clothes! Usually.
We occasionally celebrate Friday and order Asian food - although I am not a big fan of Americanized Chinese/Japanese food. It tends to be huge amounts of bland stuff. The huge amounts can add up in my favor, though. No one in the office finishes their meal and - after 6 years of training them right - they hand over their leftovers for the chickens!
P.S. The winner of Book 5 did not contact me, so I will be re-drawing a winner.