Refrigerator-to-work salad

I am trying to be better about bringing my lunch to work these days. I sadly find myself working through lunch more than I’d like to admit. I can run downstairs for a sandwich or across the street for some soup, but what is most satisfying (and delicious, and healthy, and cheap!) is bringing lunch to work.

In the morning rush of preparing for the day and making my daughter’s lunch, I am really loving the refrigerator salad. Cold, robust bitter winter greens like escarole and radicchio, and leafy greens like kale last a long time in the refrigerator and are easily chopped and washed. Whole, raw, peeled beets and fennel bulbs can be thinly sliced with a sharp knife or quickly cut on a mandolin (use the finger guard, trust me). Thinly sliced radishes, carrots, and turnips are crunchy additions, too. Cooked legumes add some protein. I do a squeeze of half a lime or lemon, a small pinch of salt and black pepper, and a swirl of olive oil, toss it, pack it up, and head out!

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), thinly sliced; Fennel bulb, thinly sliced; Peeled carrots, thinly sliced; Turnips, thinly sliced; Radishes, thinly sliced
  • 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
  • Sugars: 10 g
  • Protein: 12 g

Contributor

Benjamin Maring, MD

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