It’s Day 2 of The Greener March Challenge! Here’s today’s lunchtime salad – KAPOW!
Oh, wait. I mean, Hi! Did you eat something leafy and green yesterday? And today already too? High five!
If you’re about to become a lean green eating machine for the next 30 days or so, we should talk about salad sooner rather than later.
If you’re already a salad shooting pro, please share your salad secrets with us! But if salad is something you’re only feeling so-so about, let’s talk about how to make salad time quick and easy. Because when it’s quick and easy, it’s more likely to happen.
When I hit the produce section and start ransacking through the leafy stuff, I typically grab a head of red leaf lettuce, green leaf lettuce, kale and a big container of spinach or the “spring mix”. The baby arugula is a more recent addition into the greens rotation and I’m loving it.
I prep my own green mix each week (ish) and with the help of my OXO salad spinner I can tear up, rinse and spin dry the heads of green leaf and red leaf lettuce in about 10 minutes. Given that Zak and I are the main salad eaters here, this lasts two adults (who eat salad just about every day when this is in the fridge) for about 5 days.
When there’s a container of other greens in the fridge (like spinach, spring mix and/or arugula) we can stretch this even further. If the leaves are (mostly) dry before I put them away, they last much longer. If they’re too wet they’ll turn nasty and brown much sooner – this makes a good salad spinner worth every single penny. This big container of pre-prepped greens is also handy when it comes to wanting some lettuce for sandwiches, burgers or wraps or small side salads.
Having greens prepped and ready is not only helpful, but FUN! You get to sink your hand into the pile of leaves and pretend you’re one of those toy claw machines – but this is even better because you’ll come up with an awesome prize every single time. (Stupid toy machines.)
Although this is not an example of The Claw Machine and instead more of a salad photo bomb by Zak who was hungrily standing by during green prep and then the photo shoot.
My time ran out.
Today’s salad lunch was comprised of the green mix listed above. Red leaf, green leaf, spinach and arugula – coated in olive oil and balsamic vinegar (that I recently got from Trader Joes – it’s sweeter than the Spectrum brand I usually buy!) plus a couple tablespoons of water and a little salt and pepper. I am also currently obsessed with crumbly blue veined cheeses ever since that blue cheese and salmon salad from a couple weeks ago.
This is Gorgonzola, for the record. Only because I didn’t read the label very carefully, I just picked it up and shot it into the cart like the grocery shopping marksman that I am.
A little chopped bacon, Gorgonzola cheese, two hard boiled eggs and about a 1/3 of a red pepper for today’s lunch time prize.
This salad was constructed and consumed with tomorrow’s scheduled 8 mile half marathon training run in mind, a big salad before a big run is always a part of my plan.
So what greens did you eat today? Are you all stocked up and ready to rock? Do tell!