How to pack a Salad aka Stowing your South West Salad

If you are like me you work, you have to bring lunch, maybe you enjoy bringing lunch ( I often do!). There is a pride that comes from making your own food and feeding you body what it needs. You feel good, it taste good, and you wallet doesn’t lighten up so fast.

When I’m pressed for time, or being more than usually health conscious, I like to eat salad for lunch. This post isn’t a recipe, as much as it is a tutorial of small tricks. I’m sure you all know how to put together a salad but humor me….please?

South West Salad

  • 2 cups or more of mixed feild greens
  • 1/2 plum tomato
  • 2-3 inches of cucumber, sliced
  • a few slices of red or green pepper
  • 1/4 cup of black beans, washed and drianed
  • 1/4 cup of cooked corn kernels
  • 1-2 tbps ranch dressing
  • 2-3 drops of chipotle hot sauce ( or use chipotle ranch)
  • a 3/4-1 cup storage container as well as one large enough to hold you greens

Method

The thing that sucks about bringing salad for lunch is the potential to be soggy and gross. Make sure you greens are washed and throughly dry. I usually buy the pre-washed greens,  or I’ll wash them the night before. TIP 1 If you have a salad spinner that is wonderful but if you don’t simply place your damp green in a clean dish towel and swing out the excess water. Yes it will sprinkle some water on your floor.

So you greens are dry and in the storage container. Prepare your cucumbers and peppers and add them to the greens. Here’s Tip 2, if you are going to add tomatoes, gut them first. I was always taught to cut my tomatoes end to end in slices then dice. The trick for a non-soggy salad, cut them the wrong way and push out their seeds and goop. That way you only have the totmato meat for the salad and stuff stay crisp.

Tip 3, if you are using frozen corn kernels, as I often do, they will need to have been cooked the night before or microwaved with a little water right now if you forgot. Add 1 tsp of water lay the cover on the container and microwave for about 45 seconds- 1 minute. Drain the corn and set aside.  Open a can of black beans and rinse well, you want about half corn and half black beans in the smaller container. Add the beans to the corn as well as your salad dressing and hot sauce.

You can also add cheese to this salad, or olives or green onions would all work well. If you have left over cilantro that would be awesome too. You can throw anything you want in there just try to divide the wetter stuff from the leaves and it all should work out just fine.

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