So, you guys know how I eat salads for lunch a lot, right?
And how I spend a lot of time in the morning to chop/prep/pack said salads more often than not?
This is why:
I was treated to lunch at a local bistro/deli/restaurant/what have you by an old friend of mine last week. I knew I’d stick with salad so as to avoid an afternoon food coma at my desk (I’m like a child and if I eat a heavy lunch, either a nap or a terrible mood is imminent).
I ordered a chopped salad with artichoke hearts, tomatoes (which I ate– who’s proud of me?), roasted bell pepper, cucumber, goat cheese and a balsamic dressing.
I pretty much licked my plate clean.
But here’s the thing. As I was eating in my ladylike way, I kept thinking about how easy this salad would be to put together at home and for SO much less money. I mean, there wasn’t even MEAT on this salad and it was still $12.
So I went to the store, stocked up, and now have a new salad obsession.
At least for this week.
In my mix:
artichoke hearts (from a can, packed in water), chopped
jarred (in water) roasted red bell pepper, chopped
goat’s milk brie
I’m not usually a goat cheese fan, but this brie is fairly mild. It still has that characteristic goat’s milk tang, but it’s not quite as shocking to the senses as a chevre, for example, would be.
Plus, this little wheel was something like $2.49 at Trader Joe’s. I freakin’ love their cheese section.
Of course, if you’re not a fan of goat’s milk you could crumble some feta, mozzarella or even blue cheese into your salad.
This isn’t a recipe (use the proportions of each ingredient that you like), it’s simply my humble salad inspiration offering for the week.
Go forth and brown bag your lunch, friends.