Author Notes: i bring my lunch to work every day, and it’s a good lunch. in fact, i bring all my meals to work {cook’s note: i finally upgraded from a dorky CVS lunchbox to a nifty one that resembles a designer handbag}
like many new yorkers, i used to buy every meal, snack, and drink every day i went to work. based on my food and drink calculations for one day, the total ended up around $21.60. a day. about $430 a month. just to eat breakfast and lunch at work!
today, i spend $0 a day. sure, i buy ingredients and provisions in order to put together my meals, but it is far less expensive that way. i keep several ingredients on hand all the time: peeled and cooked beets, little bags of cooked lentils & onions in the freezer, a few raw vegetables in the fridge. so for lunch, i make a salad – throwing infinitely variable concoctions together in a few minutes before leaving for work.
here is a quick and basic recipe to making a lunch salad every day. it takes a little bit of planning – truly not that much – and simply requires to have a few ingredients on hand. —nadiact
Serves: 1 salad
Ingredients
-
1
cup cooked lentils and onions
-
1/2
handful walnuts
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1/2
handful raisins
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1/2
cup cherry tomatoes
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1
small raw zucchini, chopped
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1/2
cup beets, peeled, cooked, and quartered
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1
tablespoon pesto, your own or store bought
-
fresh herbs of your choosing
Directions
- combine all ingredients in a tupperware. toss to combine. add a slice of bread and apple {optional} and off you go!
- This recipe was entered in the contest for Your Best Brown Bag Lunch
More Great Recipes:
Salad|Bean|Fruit|Vegetable|Vegetarian
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