The Right Restaurant Salad.
- 1 cup of edamame
- 2 slices of a purple cabbage chopped (about 1 cup)
- 1 cup of arugula
- 1 cup of carrots shaved
- 1 cup of bean sprouts
- 1 cup of green onions chopped
- 1 red bell pepper sliced
- 1/4 cup sliced almonds
- 1 orange segmented
- 1 cup of rice wine vinegar
- 1/2 cup of lemon juice
- 1 tb sesame oil
- 2 tb soy sauce
- 2 tb of chopped fresh ginger
- 2 tp of honey
- Mix edamame, cabbage, arugula, carrots, bean sprouts, green onions, red pepper and almonds. Plate the salad mixture, add orange pieces on top.
- In a small bowl, whisk rice wine vinegar, lemon juice, sesame oil, soy sauce, honey and ginger.
- Pour vinaigrette over salad.
This serves two, but if you chop up more ingredients, and put them in storage containers, you can have this for lunch the next day like I will . Creating a good salad is actually easy, if you make sure you chop the ingredients ahead of time. Assemble the dry ingredients in a Tupperware, and the wet ingredients, including dressing, in a Ziploc bag-- voila a healthy lunch. As someone who allows herself only 20 minutes to get ready at 6 in the morning for work, I can say there is no excuse for not packing yourself a healthy lunch.
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