In the Kitchen: My Every Day Salad

I will preface this by saying I like my so called “bird food.” I enjoy salads. I love salads. They don’t weigh me down and make me want to take a nap after eating them. Something I appreciate since taking a nap during work is both impossible and entirely frowned upon. “But you work from home most days, Nicole…” I know but still it’s nearly impossible.

I meal prep all of my salads on Sunday and put them in little transportable containers (usually these Made By Design containers although not pictured here). I leave the dressing off and apply it as needed from home or when on the go take my handy little dressing cup that fits inside the containers. I have a few different types of salads, but this one is my favorite right now.

This one is more Greek inspired after I had an amazing Greek salad during a long work meeting. So I guess you could say I’m slightly obsessed with it. You can put pretty much anything you want in whatever quantity you want into it.

Mine features:

• Organic Power Greens (a combination of tender baby spinach, mizuna, swiss chard, and kale)

• English cucumbers

• Cherry tomatoes

• Shredded chicken

• Green bell peppers

• Feta cheese

• Avocado (Usually only half)

• Chili flakes

• Black pepper and pink Himalayan salt

As for dressing, I use a Lemony Greek Vinaigrette. I tend to use more lemon juice and garlic than people would like so that too can be interpreted however your taste prefers. This makes about 1/2 a jar of dressing to be divided among all the salads when ready to eat. I keep it stored in tightly sealed mason jar.

Lemony Greek Vinaigrette

• 1/2 cup olive oil

• 4 tbsp lemon juice

• 3 tbsp red wine vinegar

• 3 garlic cloves, finely diced (I shred mine on one of the sides of a cheese grater)

• 1 tsp Mediterranean Oregano

• 1/2 tsp sugar

• Salt and Black pepper to taste

Toss all the ingredients in a bowl and whisk until combined.