Lots of Quick Lunch Salad Ideas

 When you are trying to be healthy, having a lunch you actually look forward to at work, is key. Otherwise you end up succumbing to whatever co-worker is running to whatever fast food place that sounds way better than the frozen meal you have in the freezer. I know I'm unique in that I truly enjoy salads, but I think if you have a little fun you can really look forward to lunch salads too. I make them different almost every time, and my co-workers have fun asking me what I put in them each day! I keep a few select things on hand all the time that I can mix in, and then will use what I have leftover from other meals. So this post isn't so much a recipe as it is several suggestions of ingredients to try combing in a salad. The suggestions below are for one lunch salad. You'll notice I don't often use meat, but sometimes will throw on some leftover grilled chicken or steak, or even when I make my antipasti salad (recipe here) I use the leftover turkey pepperoni. Get Creative and enjoy healthy lunch again!

Chickpea Salad

• Base: Any lettuce of your choice, I usually buy a big thing of Mixed greens but have used leftover romaine, iceberg, arugula, and spinach as a base. About 2 cups of whatever.
• 1/3 of a can of chickpeas
•  Options for mix ins:
• Berries: raspberries, blueberries, blackberries (1/3 cup total, mix and match however you want)
• Fruit: if berries aren't your thing try an apple or a peach diced. Halved grapes can also be good
• Veggies: 1/4 of Avocado, chopped,  about 10 cherry tomatoes ( I slice in half), 1/4 cup cucumber (diced), sweet peppers sliced thin  
• Toppings: Sliced almonds, sunflower seeds, cashews
• Random mix ins: I LOVE adding in a handful of dry roasted edamame for a crunch that's hearty at the same time
• From a jar: Sliced pepperoncini's, Giardiniera
• Meat: leftover grilled chicken, steak or turkey pepperoni
• Cheese options: reduced fat feta, goat cheese or sliced mozzarella
• Dressing: I think this is best with some sort of balsamic based dressing. Easy: Buy Kraft Lite Balsamic. Homemade: One tablespoon olive oil, one tablespoon balsamic vinegar, one teaspoon Dijon mustard 

 

Black Bean Salad

 

• Base: Shredded iceberg (my preference) or romaine diced
• 1/3 can of rinsed black beans
• 1/3 can of corn
• Other canned/jarred options: sliced black olives, jarred banana peppers
• Veggie options: thinly sliced sweet peppers, cherry tomatoes, halved, green onions sliced, diced avocado
• Cheese: I prefer reduced fat cheddar best
• Crunchy toppings: tortilla strips (again the bagged kind you find in either the salad section or produce section) or pepitas (toasted Pumpkin seeds) 
• Dressings: I prefer a red wine vinegar with this type. One and a half tablespoon red wine vinegar, one tablespoon olive oil, salt and pepper