It can be hard here in Spain to get greens the way I’m used to from home. I like crunchy, fresh vegetables – just the sort of thing that makes my coworkers cringe when I take my lunch out at work (they are endlessly fascinated/disgusted/shocked by what I eat). To think that a salad might not feature mayo as a prime ingredient is, believe it or not unthinkable and raw vegetables are just whack. Most people bring two courses for themselves, things like fried fish or garbanzo and beef stew and finish with a coffee – we’ve got an hour for lunch and everyone insists on socializing and eating. No computers, no phones, no multitasking (that I can agree with but its a tough habit to kick!). When I´m feeling lazy in the winter this salad-in-a-jar is a great option, it saves on tupperware and lets the imagination go wild with possible combinations. Just remember heavier things go first with the dressing to keep the lettuce fresh and then lighter things on top.
Mix and Match
1. [Dijon mustard, lemon, honey dressing} [Balsamic vinegar with oil and oregano] [Roasted red pepper with plain vinegar, garlic, sugar and oil, blended] [Pesto and lemon juice]
2. Lentils, garbanzo beans, tuna, sliced salami, a sliced hard boiled egg, crumbled bacon, roasted chicken
3 + 4. Roasted beets, tomato, olives, avocado, peppers, cucumber, roasted broccoli, roasted carrots, onion, sliced apple/pear, strawberries, romaine, arugula, spinach, butter lettuce
5. Shaved parmesan, blue cheese, feta cheese, sun-dried tomatoes, nuts, raisins, dates, cooked rice/quinoa/bulgar/couscous…