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
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.