Refrigerator-to-work salad
Prepare the ingredients for this salad ahead of time for a healthy and portable lunch.
Bringing a healthy and satisfying lunch to work can be a challenge, especially during a busy morning rush. This recipe offers a time-saving solution: a refrigerator salad.
Hearty winter greens like escarole, radicchio, and kale stay fresh for days, making them ideal for prepping ahead of time. Simply chop and wash these along with other crunchy vegetables like radishes, carrots, and turnips. Add pre-cooked legumes for protein and thinly sliced beets and fennel bulbs for a textural contrast. A squeeze of citrus, a pinch of salt and pepper, and a drizzle of olive oil complete this quick and customizable salad, perfect for packing and enjoying throughout the workweek.
Servings: 1 (for you!)
Prep time: Minutes
Ingredients
- A few leaves of escarole, radicchio, and/or kale, cut into 1/2-inch pieces and washed
- 1 1/2 cups vegetables, including raw, peeled beets (the more colorful the better), and thinly sliced fennel bulb, peeled carrots, turnips, and radishes
- 1/2 cup of cooked lentils or beans
- Juice from half a lime or lemon (or 1 teaspoon vinegar of choice)
- 1 tablespoon olive oil
- Pinch of salt
- Few grinds of black pepper
Directions
- Toss together and go to work.
- Enjoy a few hours later.
Nutrition information (per serving)
- Calories: 320
- Total fat: 15 g
- Saturated fat: 2 g
- Cholesterol: 0 mg
- Sodium: 380 mg
- Total carbohydrate: 39 g
- Dietary fiber: 13 g
- Total sugars: 10 g
- Protein: 12 g