When I’m trying to eat right, I eat a salad for lunch.
That’s Rule No. 2. Rule No. 1 is fruit and eggs for breakfast. Rule No. 3: Everything in moderation the rest of the day.
Those are my diet story, and I’m stickin’ to it.
In any case, a salad for lunch every day gets boring if your only choices are chicken Caesar and chef salad. So I collect salad recipes, and I build crazy combinations around whatever leftover protein I have on hand. Here’s the DIY version of a tasty salad:
- Protein: Chicken, ham, tuna or beans of any sort.
- Greens: Romaine is my go-to green.
- Chopped vegetables for flavor and color: Green onions, cherry tomatoes and cucumber get into almost every salad I prepare, but carrots, peppers, celery and fresh herbs like parsley or mint are nice, too.
- Cheese: Try parmesan, feta or mozzarella. Avocado is a good-fat alternative to cheese.
- Something sweet: Some kind of fruit like dried cranberries, grapes or oranges adds a flavorful counterpoint, but sun-dried tomatoes or a dash of sugar in the dressing is nice, too.
- Something crunchy: Pepitoes are my favorite, but croutons, nuts or corn chips add texture, too.
When you’re looking for a particularly hearty salad, a whole grain carbohydrate is a good addition. I love quinoa.
I made a delicious lentil and barley salad earlier this week, but today’s protein to build around was barbecued pulled pork. My Beloved can eat only so many pulled pork sandwiches, and I can’t bear to throw away what’s left. WordPress’s Photo Challenge this week is “Lunchtime” so I’m sharing it with you.
Pulled Pork Salad
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- A dash of each: Ginger, allspice, salt and pepper
- 1/2 cup or so of last night’s barbecue pulled pork
- A couple of cups shredded romaine
- 1/3 cucumber, peeled and sliced
- 1 green onion, sliced
- Fresh cilantro leaves
- Pickled baby corn, sliced
- A canned peach half, chopped
- About 10 roasted almonds, chopped
- Stir together dressing: Vinegar, oil and spices.
- Assemble romaine, vegetables and peach on plate. Top with dressing.
- Warm up pulled pork in the microwave (about 45 seconds on high), and arrange on salad.
- Top with almonds.
- Eat and feel virtuous.