I take this B.A.S. (You can be creative with the
acronym here!) to work every day. If you cook all your meat and dice your
veggies on the weekend you can make this in under 5 mins each night for
lunch the next day.
Ingredients are as follows:
- Baby Arugula or
any green (kale, spinach, etc.)
- 4-5
grape tomatoes sliced in half
- 8-10
olives sliced in half
- 1/4 onion of
your choosing (green/white/red)
- 1/2
diced green pepper
- 2-3
hard boiled eggs
- salt
and pepper to taste
- topped
your salad with grilled or baked chicken breast (I usually grill about 6-8
chicken breasts marinated in some way shape or form - here's an idea: Balsamic
Chicken Breast)
Dressing:
- 3-4
tbsp extra virgin olive oil or really good olive oil (restaurant quality)
that can be used as dressing
- Splash
of balsamic vinaigrette
- A
couple of dashes of salt and pepper mixed in
*I put the dressing in a small tupperware container and put
it on the salad before lunch while I'm heating up my chicken
Some optional ingredients:
- diced
red beets
- broccoli
florets
- cilantro
- sweet
or spicy peppers (jalapenos anyone?)
- handful
of any nut except peanuts
- half
and avocado
Steps for preparation:
- Mix
all ingredients (except the dressing) into a bowl together
- Add
the dressing and mix again just before you are ready to eat
You will be amazed at how many people look at your salad and
say something like 'Wow, that looks amazing!' All the colors of the
greens and vegetables add to the spectacular allure of an attractive,
healthy, holistic lunch. Lastly, don't be shy to eat this for
dinner either. I guarantee it's sure to satisfy!
This recipe was inspired by: Mark's
Daily Apple
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