Last night I spent a few hours in the kitchen preparing my lunch for the week, trying to come up with a meal that will leave me feeling healthy and not bloated. I recently found the recipe for Gwenyth Paltrows Mexican Green Goddess dressing on The Wednesday Chef, and I immediately fell in love with the recipe consisting of so many fresh ingredients. I’ve always been the biggest fan of cilantro, so the more cilantro in a recipe, the better. Now that I had the salad dressing, I was in need of the perfect salad. Thankfully the blog entry also included a recipe for the chopped salad that should accompany the dressing. Being a girl that likes to add variations to recipes, I decided to add a twist to my salad. Below are the ingredients for the dressing and the salad, and my special little twist!
Mexican Green Goddess Dressing:
-1/4 Cup Goat Milk Yogurt
-1/4 Cup of Cilantro
-1/4 Cup of freshly squeezed lime juice (I used 3 limes)
-1 Whole Jalapeno
-1/2 Cup of Extra Virgin Olive Oil
-1/2 Teaspoon Salt
-1 Tablespoon Honey
-2 Hearts of Romaine
-14 oz can of black beans
-1/2 Cup Halved Cherry Tomatoes
-1/4 Cup of Cilantro
-1 box of Garlic and Olive Oil Couscous **my twist**
Sometimes after eating a salad without protein, I feel hungry about an hour later. To save myself from starving during my work day, I added couscous to the chopped salad. Instead of hand chopping the ingredients for the salad, I added the cilantro, romaine, and scallions into my Kitchen Aid 3.5 Cup Food Chopper. Once I processed these ingredients, I added the black beans and couscous into the mixture. Processing the the first three ingredients into the food chopper gave the salad the texture of tabouli; a Lebanese salad made of bulgur, parsley, and tomatoes. Now with the salad almost finished, I was looking to find a way to package the salad without it becoming soggy during my work day. Just like most blog lovers, I love pinning my day away. I have seen a ton of people storing their salads in mason jars, so I did just that! So low and behold, the anatomy of my Green Machine Monday mason jar lunch:
1. First add the salad dressing to the bottom of the jar. Add as much or as little as you want.
2. Remember those halved cherry/grape tomatoes? Add those next!3, Add the salad mix
Remember to pack a spoon or fork, and when it comes time for lunch just shake the jar until all of the salad is thoroughly mixed! I packed the salad last night and had it for lunch today, and it was amazing. There was no soggy mess and it was great for storing leftovers later.
When it comes to this salad, I have seen a few variations that include adding avocado and corn. I would love to try quinoa the next time I make a batch. I would suggest trying out different ingredients to find the salad that fits best with your lunch style. Do you have any ideas for lunch prep? What’s your lunch style? I’d love to hear some new ideas and try some of your recipes.
Have a great Monday! Stay Classy,