I’ll make almost anything into a salad. There’s something deeply satisfying about the crunch of the greens and the warm toppings.
This salad was born one afternoon a week ago when I pulled the leftovers out of my fridge and threw some food together. It was so pretty I had to take a picture.
For those of you who must have a recipe, I’m sorry. This is what I call a toss-together meal. I look at what I have, think about what would taste good together, and toss it on a plate.
Lunch for one in 5 minutes or less.
Dressings…a drizzle of extra virgin olive oil, a squeeze of lemon or lime, and fresh ground salt and pepper is my favorite stand-by. Once in a while when I want something with more umph I’ll mix up a yogurt and sour cream dressing seasoned with a few spices. For this, I’d use cumin and a little cayenne.
A Few Time Saving Tips
- Make extra protein packed quinoa when you have it for a meal and freeze the leftovers in small portions. You can thaw it in your microwave in no time at all.
- Freeze extra black beans, too. They’re not only tasty but full of fiber. I freeze them in their liquid in mason jars making sure to leave enough space for the liquid to expand.
- Always keep fresh greens and a couple favorite veggies on hand. Always. You’ll have what you need to make a healthier salad or side dish.
More Quick Meals
- Shredded Chicken Tortilla Soup – Put it together in 10 minutes and let your CrockPot do the work.
- Cottage Cheese & Fruit Salad
- Chicken & Butternut Squash Spinach Salad
Two upcoming events that you can submit posts for:
- Go Ahead Honey, It’s Gluten Free – Guiltless Pleasures. Send your picture and link to amy2804 at gmail dot com by March 26th. More information here.
- Tuesday, March 30th I’m hosting a special edition of Slightly Indulgent Tuesday for Spring Cleaning – “Get the Gluten Out!” Make sure to link up your gluten-free recipe.
What’s your best lunch in 5 minutes or less?
Serves: 1 serving
- 1 plate of your favorite salad greens
- shredded jicima
- cooked quinoa
- cooked black beans (I used this recipe.)
- cooked butternut squash chunks
- roasted, salted pepitas
- dressing of your choice
- Top your lovely greens with shredded jicima, quinoa, and black beans. Place butternut squash around the edge of the beans and quinoa – this adds some color interest and tastes great, too. Sprinkle with a tablespoon or so of pepitas.
- Top with a complimentary dressing or a drizzle of good quality extra virgin olive oil, a squeeze of lime, and freshly ground salt and pepper to taste.