My focus in January will be salads to try at home. The salad I made for the first week of January is a copycat of a salad I have had a couple of times at a local salad place. It costs about $11 at this salad place so I was motivated to make it on my own. It is a winner because it has lots of different flavors and textures which is what I need in order to enjoy a salad as an entry.
The main feature of the salad is roasted vegetables. For mine, I roasted butternut squash, brussel sprouts, and beets. I roasted them at 400F. The squash and brussel sprouts were done in about 30 minutes, the beets took closer to 50-60 minutes.
|Mmm, roasted beets are delicious and so easy to make!|
|The recipe yielded more than this but I had already portioned out some before taking this picture.|
- 1 garlic clove, minced
- 1 T. Dijon mustard
- 1/4 c. apple cider vinegar
- 2 T. lemon juice
- 1-2 T. honey, as needed for sweetness (I used 1 T.)
- 1/3 c. extra-virgin olive oil
- salt and pepper to taste
The green base of my salad is a 50/50 mix of spinach and a spring greens mix, and other toppings include shredded rotisserie chicken, cooked wild rice, craisins, sunflower seeds, chopped celery, and blue cheese. I realize that is a lot of ingredients but I need a high ratio of toppings to greens to make a salad filling.
|My salad for lunch, all portioned out. I find it works best to put the toppings at the bottom and the greens on top, and I keep the craisins, sunflower seeds, blue cheese and dressing separate and mix before eating.|
Do you pack your lunch for work? If so, what do you tend to bring?