I love salad. I could eat it almost every day and love the options that you can make. The trick is to keep it flavorful and healthy, too many toppings can bog you down and derail you healthy-eating progress. This salad option takes about 5 minutes to make (a little more if you add a lean protein) and makes a great lunch for the next day. I always make extra for lunch the next day! (Just pack each ingredient separately in air-tight containers).
3 cups of lettuce, my favorite is romaine – but any greens will work (sure it sounds like a lot – but let it fill you up!)
1/4 cup sunflower seeds (good source of protein)
1/8 cup gorgonzola cheese
4 club crackers or some croutons
1/2 cup lean sliced protein – chicken or steak (we grill chicken, slice it thin and put it in the fridge to use on salads)
2 tbsp. your favorite dressing
Eat it now: Put your lettuce on your plate, spread the sunflower seeds and cheese on the lettuce, break the crackers and spread them on the salad. If you are adding a meat, slice it thin and place it on the salad. Drizzle your favorite dressing on the salad. Enjoy!
Pack it for your lunch: Put the lettuce in a large resealable container, put the toppings in small, separate containers (sunflower seeds, gorgonzola cheese and crackers), put the dressing in a small tightly-sealed container, put the meat in a reusable plastic bag or reusable container. Store in a thermal lunch bag in the fridge until ready to eat or keep an ice pack near the meat, cheese and dressing until ready to eat.
My tip! Freeze the cheese. lean protein and the sunflower seeds when you’re not using them, will keep them fresh longer. When you want to eat this salad, simply move the ingredients from the freezer to the fridge about 24 hours before you need them.