Lunch Saver!

I used to eat salad for lunch at work. The same salad. Every day. But I loved it! It was just a spinach or romaine salad, with pecans, feta, and cranberries. I kept my bottle of raspberry vinaigrette in the work fridge and it was perfect every day! Then one day the fridge got cleaned out and my beloved bottle of dressing was thrown out! Sure it was practically empty...but with salad dressings, perfectly empty really means I have a whole week left!


So for weeks I drifted between leftovers, sandwiches, and boring salads that I tried to swallow without tasting. Until I finally decided to get back in my salad groove! I found this recipe for Santa Fe Chicken Salad from Point-less Meals and it sounded like the perfect heading-into-summer salad!

(Point-less's beautiful salad!)

Here was what really saved me though: I decided to prep a whole week's worth of salad at once! I wasn't sure if all the veggies might go bad, but I gave it a shot. And I was so impressed! Now each day I just grab a scoop of my "santa fe veggies," a bit of mozzarella cheese, some romaine, and finally some crumbled chips. I even made Point-less's dressing and I now keep that at work too. :D Overall, this salad is perfect for a healthy and filling lunch, and it only takes a bit of preparation to last all week!

(My veggie mix. Delicious!)

I included corn, olives, green onions, cucumbers, and carrots in my veggie mix. But I would love to try peppers and beans too, or anything! I also didn't use chicken, since I have enough chicken at dinner every night. I love this salad!

(Just a bit of this each morning. Perfect!)

Here is the dressing recipe:


Dressing
(From Point-less Meals)

• ¼ c. low-fat buttermilk
• ¼ c. light mayonnaise
• 2 tsp. Dijon mustard
• 1 T. cider vinegar
• salt, pepper and garlic powder to taste

Whisk all ingredients together and refrigerate until serving.

(My dressing. Yum, I can taste it now!)