Salads, Salads, Salads

After an annual visit to Adam’s doctor, healthy eating and weight loss were on the agenda this month.

In response, I upped my normal sandwich and soup lunches that I pack for him and started making elaborate salads.

Asian Salad:. Sliced Almonds, Chicken, Napa Cabbage, Carrots, Red Pepper, Edamame, Mint and Thai Basil. Dressing: Soy sauce, Rice Vinegar, Olive Oil.
Chopped Salad: Chicken, Tomato, Hard Boiled Egg, Cucumber, Bacon Bits, Shredded Cheddar, Romaine. Dressing: Dijon Mustard, Champagne Vinegar, Olive Oil.
Salad Nicoise: Tuna, Hard Boiled Egg, Blanched Green Beans, Cherry Tomatoes, Yukon Gold Potato, Red Leaf Salad Mix. Dressing: Dijon Mustard, Red Wine Vinegar, Olive Oil.
Chicken, Shredded Cheddar, Tomatoes, Corn, Black Beans, Cilantro, Red Onion. Dressing: Lime, White Wine Vinegar, Olive Oil, Chili Powder. Top with crushed tortillas.
Winter Squash Salad. Roasted Butternut Squash, Honeycrisp Apple, Shredded Carrot, Dried Cherries, Walnuts, Shaved Parmesan. Dressing: Balsamic Vinegar, Olive Oil.

Amazing, right? Well, maybe.

This morning Adam asked for a sandwich.

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