Weekly Greens

Nicole Voris

I assume we all know that vegetables are super good for us.  They are total super foods.  So many vitamins!  It can be hard for me to get enough of this amazing genre of food in my diet.

I am not vegan, or vegetarian, or gluten free.  I try not to limit myself to certain foods and I allow myself to indulge in cravings.  Living in the ballet world I know that it is way too easy to take a diet too far to the point that it is just a full blown eating disorder.  Don't beat yourself up or feel guilty because you ate meat or sugar or bread.  Please love yourself and your body and just try to have a nice balanced diet.  And drink a lot of water!  Water is miracle liquid.

That being said... I love salads!  A nice green salad with just olive oil and sea salt, a caesar salad with chicken, a chef salad, a cobb salad,  greek salad, shrimp salad, potato salad, egg salad, marshmallow salad!  They are all amazing.  When it comes to making them I tend to get lazy.  It feels like a lot of work to put all the ingredients together and to make the dressing for just one meal.  I would try to order them when I went out to dinner, but that just felt like a waste of money.  I knew I could make a better salad at home and when I go out to eat I tend to want to eat an entree.

Cut to the new weekly approach I have started taking.  I now make one huge salad after I get back from the grocery store.  I generally go to the store Tuesday morning, so I make the salad in the afternoon.  In the last four weeks I have made four very different salads; a cobb salad, a spinach caprese inspired salad, a blueberry almond salad, and this week a greek salad.  By changing it up each week I both am getting a lot of variety in my diet and am not getting bored.

Here's the greek salad I made this week.

So far during this experiment I have only used spinach as my base green.  It lasts well, is high in protein and vitamins, and I like the way it tastes. The bag I get is two pounds.  This week I included grape tomatoes, Kalamata olives, garbanzo beans, red onion, and cucumber.  I normally include a chicken breast, but since one can of garbanzo beans has 21 grams of protein I decided to use them as the big protein source.  Also included, but not pictured because I forgot, is gorgonzola cheese.  I LOVE cheese.  A ton of gorgonzola cheese sprinkled on a salad is amazing.

For the dressing 

This week I made my own dressing. I combined:

1/2 cup of Olive Oil, 5 Tbsp of pomegranate vinegar, juice from half the lemon, 1 tsp sugar, squirt of mustard, dashes of oregano, basil, and sea salt.  Also included, but not pictured, is two crushed garlic cloves.  Because garlic is the greatest flavor in the world.

 

Combine all your salad ingredients.  I only used half the onion, half the cucumber, and about three fourths of the tomatoes.  Do it to your taste/how much your container can hold. 

Combine dressing ingredients and shake!  I got this awesome dressing container as a gift a while back and I love it.  You can just use a mason jar though!  Also, this huge tupperware container is what makes my salad experiment work so well.  It keeps the premade salad so fresh, and being able to see it makes it really easy to take out for lunch or snack.

Keep the dressing and salad separate until ready to serve.  When hungry combine, and chow down.  For this salad I will toast and butter a piece of sourdough bread as a side.  It's amazing!

This has really gotten me to eat more greens and is super nice and convenient. It might work a little too well because the salad is usually gone by Thursday night!

Do you have favorite salad recipes?  Let me know and I will try them!

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