organic baby greens

I love salad.  I think one reason that this eating plan works so well for me is that I love salad.  I eat at least one, if not two, large salads a day.  I’m lucky that my husband loves salad too.

I have been experimenting with different toppings and styles of salad, but for most meals it is pretty much the same.

  • Organic baby greens
  • A variety of chopped veggies depending on what is available that week at the farmers market, but in general carrots, onions, radishes, snap peas, cucumbers, tomatoes etc.
  • Handful of seeds and/or nuts
  • Tablespoon of freshly ground flax
  • Salad Dressing

So for lunch, I generally have a big salad and then a small portion of whatever sounds goods that week.  I usually make a big batch of something each week and eat it at least three times.  Generally some sort of saucy chicken (cacciatore, curry, tikka masala etc.)  and sometimes I will have a little brown rice or sprouted bread, but not always.

This week I made homemade chili with pork tenderloin and beans and organic veggies.  For this , I actually put the salad on top and topped with homemade creamy dressing.

For dinner, we generally have some sort of meat and then a salad and sometimes an additional vegitable, especially right now when asparagus is in season.  I have my husband hooked on what we call big salad, which is basically the above plus grilled chicken marinated in lemon, olive oil, oregano and salt and pepper, and some croutons made with sprouted wheat bread, a little olive oil and some garlic.

My latest favorite salad dressing

I don’t really measure so these are really just guesses.  Tweak with it until it tastes how you want it to.

  • 1/4 cu finely shredded romano cheese (I found a really yummy pecorino made with sheep’s milk)
  • 2 t. red wine vinegar
  • 2 t. fresh lemon juice
  • pinch salt
  • couple good grinds of pepper
  • 1 t. fresh oregano (picked right out of my garden for “vitality” points)
  • 1 clove garlic, minced
  • 1 t. Dijon mustard
  • 1 t. honey
  • couple of tablespoons of olive oil (or you could use flax oil) – Just add a tablespoon at a time until it tastes balanced.

Streamlining the salad process

Although salad is relatively easy, it can be a little prep intensive for making lunch before work or throwing something together when you just have a few minutes.  But with a little prep ahead throwing together a great salad can take only a matter of seconds.

I buy organic salad mix at the farmers market, but this is generally available at most grocery stores these days as well.  Too keep it fresh longer, put it in a gallon Ziploc with a damp paper towel.

I also cut up a variety of veggies, mix them together and store them in a Ziploc or Tupperware.  Seed and nuts can be mixed and stored this way as well.  Buying small tomatoes eliminates the need to cut them fresh.

I do grind my flax fresh, but I keep the seeds in a closed mason jar on the counter next to the grinder, which makes this very easy and quick to do.

With these small steps, a handful of this and a handful of that and a few seconds later you have a great healthy salad with little to no work.