As I’ve mentioned a time or two, I hate lunchtime. I hate figuring out what I want to eat. I hate figuring out what to feed my kids. I hate it when my husband comes home from work and tells me that at work, lunch was catered or they went to some fun restaurant. If I could have my own personal lunch chef and laundry put-er away-er, I totally would.
I discovered this salad after we did our pizza party giveaway last fall. I had all these pizza toppings, many of them my favorite foods in the world to eat, and I had to use them up quickly. That’s when I discovered that even though I cannot eat the same thing day in and day out, and even though I hate lunch, I could eat this salad every day for weeks and not get sick of it. And if I have everything washed, chopped, and ready to go, there’s zero prep and pretty much zero mess. Now if only I could find a similar solution to my laundry problems…
So what do I put in this magical salad?
Lettuce, baby spinach, grilled, chopped chicken, roasted red peppers, black or Kalamata olives, diced red onions, chopped marinated artichoke hearts, feta cheese (I used the Athenos feta with lemon, garlic, and oregano this time around and it was SO good!) and Italian dressing. You can use your favorite kind–while I tend to be an Italian dressing snob, I actually really love Kraft Light Italian on this salad, especially when I’m counting calories.
Take a decent-sized plastic food container with a lid and add your greens.
and your other toppings…
including the dressing. Place the lid on the container and give it a few good shakes. Transfer to a serving bowl. Or if you’re on the go (or if you hate doing dishes), eat it straight out of the container. Yum…
1 1/2 c. green leafy lettuce, chopped (like Romaine or Red Leaf)
1 1/2 c. baby spinach
1/4 c. chopped roasted red peppers
2 Tbsp. finely chopped red onions
2-3 Tbsp. chopped black or Kalamata olives
1/4 c. marinated artichoke hearts, chopped
1/4 c. feta cheese, any flavor (I used Athenos lemon, garlic, and oregano)
1/2 c. chopped, grilled chicken
2 Tbsp. Italian salad dressing
Optional: 3-4 Tbsp. garbanzo beans
In a container with a lid, combine all the ingredients. Place the lid on the container and shake until the dressing and other ingredients are evenly distributed. Serve immediately. Makes 1 large meal-sized salad or 2 smaller salads.