Today’s sumptuous salad is a beauty.
Beets (check the label for nothing but da beets)
Hard boiled eggs, still warm and cooked perfectly
Tonight was another chop fest. Basically bring home a ton of yummy good vegetables and prep them for easy use.
For salad, we always bring home a coupe heads of lettuce. After cleaning, break apart as you would for a salad. We store ours in a large plastic container. On the top, I put a paper towel. When we put the container in the fridge, we store upside down. This way the paper will absorb the moisture from the lettuce. It will extend the life of your lettuce as the moisture won’t be there to hasten the decay process. If you need to change the paper towel, because it is on the top you can easily switch out.
Yellow and orange peppers are cut up for salad toppers. As are onions or cucumbers. I store each in a separate container so if one goes bad they don’t kill the rest.
This makes preparing salads for work is very easy in the morning. Throw your favorite veggies on top and take to work. Remember your oil and vinegar is already stored at your desk. So the salad won’t wilt before lunch time.
You know you are eating well when the salad you bring from home are just about better than anything you could find eating out.
I did a big chop fest on Sunday afternoon, so there were plenty of fresh veggies and protiens to be had.
Hint- Don’t want to eat salad dressing with Soy lechtins, vegetable oil or other PUFA non goodness, try keeping a couple bottles of oil and vinegar in your desk drawer at work. I keep a really nice bottle of EVOO and white & basalmic vinegar for my salad concoctions. Add just before you eat then SHAKY SHAKY SHAKE and you are ready for lunch!