Four Minute Green Salad
From the Kitchen of Amy Rothenberg ND
It is not uncommon for me to grab my lunch and bring it to my consultation room to show it to a patient. Most days I have a salad and I must say, it’s a beautiful thing to behold.
Here’s how I do it so it takes under 5 minutes on my busy mornings trying to get out the door. It’s all about what you have on hand and what you can grab!
Here’s what I do with regard to my shopping and what to keep on hand & ready to go:
- When I grill or bake chicken, I make extra and keep in the fridge, sliced to bite sizes pieces. Ditto on salmon or other fish or tuna in a pinch!
- I always have hardboiled eggs in my refrigerator.
- I rely on organic canned beans. All kinds of beans: garbanzo, kidney beans, white beans, etc. I open the can, rinse, use what I want and keep the rest in the fridge.
- I have grate-able cheese in my cheese drawer.
- And sliced almonds or walnut pieces in the cupboard.
- Prewashed baby greens.
- An assortment of veggies, based on the seasons, are in my crisper.
As you can see, I am looking for good sources of protein so that the salad is satisfying and brings me through to dinner! Though I love to garden and am often a member of a community supported agriculture farm, in these winter months, I opt for prewashed organic salad greens.
While my morning oatmeal is cooking, in a large container with a good lid, I throw a few handfuls of prewashed salad greens. Toss some grilled chicken on there & a sliced hardboiled egg. I love my egg slicer! I grate a carrot, add some chopped celery or cucumber and some diced tomatoes. If I do not have chicken or fish, I grate a hard tasty cheese on top. I sprinkle slivered almonds and a few spoonful's of legume du jour. I use one cap of olive oil and a drizzle of balsamic vinegar and VOILA, done and delicious, high in protein, fiber, complex carbohydrate and taste.