Now that Spring has sprung and things are greening up, it makes me realize that I need more vegetables in my life. The problem is I don’t want to have to make a salad everyday- who has the time?
I am trying this season to include lunches in my Sunday menu prep for the week. I need to avoid the dreaded “Oh no! What am I going to feed the kid for lunch?”; let alone feed myself. If it is on my list, I usually get it done.
I love Brenda Bradshaw’s series of books. The recipes are tasty, easy to do and family friendly. Her book, co-authored by Cheryl Mutch M.D., Good Food to Go, has helped me get through my lunch making dilemmas. The book includes some of my favourite, large make-a-head salads that are tasty, healthy and last for four days in the fridge. My absolute favourite is below:
Mediterranean Bean Salad serves 6-8
19 oz/540ml tin chickpeas, drained and rinsed
19 oz/540ml tin black beans, drained and rinsed
14 oz/398 ml tin artichoke hearts packed in water, drained, rinsed and diced 1 sweet red pepper, seeded and diced
2 cups chopped kale (I have successfully used spinach and arugula)
15 kalamata olives, pitted and chopped
8 sun-dried tomatoes, diced
3/4 cup crumbled feta cheese
1/2 cup Balsamic Vinaigrette
Just combine all the ingredients in a bowl and enjoy!
Balsamic Vinaigrette makes 3/4 cup
1/4 cup balsamic vinegar (I like to use white balsamic vinegar) 2 tsp Dijon mustard
1 garlic clove, minced
1/2 cup extra-virgin olive oil
salt and pepper to tast
In a small bowl, combine balsamic vinegar, mustard and garlic. Slowly whisk in oil until combined. Add Salt and pepper to taste
This recipe has helped me many times survive the lunchtime doldrums. I hope it can help you too.
