I have been super busy lately, so I’m sorry about the lag between posts. This is proving to be a really challenging semester and it just began a few weeks ago! I have a salad recipe to share with you today, but I use the term “recipe” loosely here. I tend to just toss in whatever sounds like it would taste good together. I thought that this was a particularly tasty combination, so here’s the list of ingredients.
– leftover corn, cut off the cob
– chopped red bell pepper
– chopped tomato
– Lightlife Chick’n style Smart Strips
– Daiya pepperjack style vegan cheese shreds
– crumbled tortilla chips (not pictured)
– salsa verde
– squirt of lime juice
Black olives would have been nice as well, but I was all out of them. The chips aren’t pictured because I forgot to add them until halfway through devouring this salad, but the crunch made a really nice addition.
Whenever packing a lunch for work, I put the greens in one reusable container with a paper towel folded and placed on top of them. The paper towel absorbs moisture and helps keep your greens fresh (a tip from my mom). Then I package all of the wet ingredients including any dressing in a separate container. Anything that has to stay dry (like tortilla chip crumbs or rice noodles), I put in a plastic snack bag. Sometimes I will wash and sort out a few containers of spinach at a time along with wet ingredients for a variety of different salads on Sunday so that I can grab and go during the week.
I’ll have another semi-recipe for you later in the week, hopefully. Thanks for reading!