Quick, Cheap, and Hearty Salad For The Entire Work Week Making a meal that lasts the entire week is great for those of us on a busy schedule. For the winter I used soup as an example. But as the weather gets warmer, hot soup gets a little less appealing. Here’s a recipe you can make over the weekend to last you the entire work week.This hearty salad is a nutritious and refreshing meal on the go. It includes 7 different types of raw vegetables and fruit. It also has protein of your choice. This is a great meal for any person who needs to include more whole foods and fiber in their diet. You only need a few ingredients to make a large portion. The price of all of the produce equals out to be $5 or $6 and makes 4-6 servings. That’s the same as eating out for lunch 1 day!The salad stays good for a long period of time and actually gets tastier the longer it sits. It’s very easy to bring into work. Plus it acts as a great meal on it’s own, or a colorful side to lunch or dinner. So without further adieu, Marybeth’s Diced Salad (mostly raw) serves 4-6 people 1/2 onion 2 tomatoes 1 cucumber 2 zucchinis or yellow squash 6 stalks of celery 1 red apple 6-7 baby carrots 2 handfuls of walnuts or 1 cup of well-rinsed black, white, or garbanzo beans 4 tbsp red wine vinegar (not raw) salt/pepper/oregano/garlic powder to taste Dice the ingredients in order as listed in to small 2x2cm cubes and place in a large tupperware. Stir each new vegetable in to mixture as you go. NOTE: When you get to the celery, before chopping, smash celery with a tenderizing mallet on both sides. This will make the celery more absorbent when it’s mixed with the vegetables’ juices. Sprinkle salt, pepper, oregano and garlic powder on top. Add vinegar and serve or refrigerate. Special thanks to my friend Marybeth for inspiring this recipe.

Quick, Cheap, and Hearty Salad For The Entire Work Week

Making a meal that lasts the entire week is great for those of us on a busy schedule. For the winter I used soup as an example. But as the weather gets warmer, hot soup gets a little less appealing. Here’s a recipe you can make over the weekend to last you the entire work week.

This hearty salad is a nutritious and refreshing meal on the go. It includes 7 different types of raw vegetables and fruit. It also has protein of your choice. This is a great meal for any person who needs to include more whole foods and fiber in their diet.

You only need a few ingredients to make a large portion. The price of all of the produce equals out to be $5 or $6 and makes 4-6 servings. That’s the same as eating out for lunch 1 day!

The salad stays good for a long period of time and actually gets tastier the longer it sits. It’s very easy to bring into work. Plus it acts as a great meal on it’s own, or a colorful side to lunch or dinner.

So without further adieu,

Marybeth’s Diced Salad
(mostly raw)

serves 4-6 people

  • 1/2 onion
  • 2 tomatoes
  • 1 cucumber
  • 2 zucchinis or yellow squash
  • 6 stalks of celery
  • 1 red apple
  • 6-7 baby carrots
  • 2 handfuls of walnuts or 1 cup of well-rinsed black, white, or garbanzo beans
  • 4 tbsp red wine vinegar (not raw)
  • salt/pepper/oregano/garlic powder to taste
  1. Dice the ingredients in order as listed in to small 2x2cm cubes and place in a large tupperware. Stir each new vegetable in to mixture as you go.
    NOTE: When you get to the celery, before chopping, smash celery with a tenderizing mallet on both sides. This will make the celery more absorbent when it’s mixed with the vegetables’ juices.
  2. Sprinkle salt, pepper, oregano and garlic powder on top.
  3. Add vinegar and serve or refrigerate.

Special thanks to my friend Marybeth for inspiring this recipe.

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