In an effort to save time and excuses, here’s an excuse-proof way to get in your greens with some easy summer salads.
I just mixed up this giant bowl of salad which is now ready for the week so I can just grab and go. The mix included is mainly pre-washed, some even pre-cut (gasp!) Of course it’s also very inexpensive and although the picture may not show it, this is one big ass bowl of salad. Up in this mix is:
- Shredded cabbage
- Romaine leaves (leftovers from the farmer’s market)
- Random radicchio
- Shredded carrots – you can buy them this way or I used my Cuisinart to shred my random farmer’s market carrots, which is equally as fun as it is energy efficient. I’d call this my female equivalent to a man’s joy of power tools
- A whole pack of Trader Joe’s Healthy 8’s: a chopped up mix of broccoli, jicama, celery, radish, carrots, green and red cabbage, and bell pepper. Ahhmazing, and adds a nice refreshing crunch
Now, I also like mixed baby greens which I also prepped but those will wilt faster than the rest of this salad mix so I keep it separate. Nothings grosser than wilted baby greens, ick.
This week I’ll be mix-mastering salad re-mixes and will post the meal time magic. Tonight’s was BBQ chicken salad, as pictured. I topped my salad mix with leftover BBQ chicken, black beans, corn relish, and some avocado. I cut up 1 corn tortilla into strips (didn’t even use the whole thing) and toasted in my toaster oven for some crunch, and I confess I did add a little bit of a yogurt-based low-fat ranch dressing (but its so strangely good with the tang of the BBQ sauce!) I’ve had a similar salad at a local restaurant and it was so good, but I knew I could make it at home, and much less of a fat bomb. It was indeed delish, and I am oh so full.