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Easy Lunch Idea: Ziplock Greek Salad

Happy Monday! Today was such a fun day but quite the whirlwind. It started at the early hour of 4:15 as I met Melissa Z for a quick four mile run along with East River before work. It turns out that we both have to be at work early and we discovered only yesterday that we live just 2 blocks from each other!

It was nice to enjoy the gorgeous views while conquering the darkness with a buddy as we kicked off the week in full gear.

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Then, the day didn’t end until 10pm when I left Revolve, where I took my second class with Jason in just as many days. Melissa and Dori hosted a free ride for readers tonight at 8:45. The music was amazing, Jason’s energy was great, and the spin portion was stronger and harder than last time. I still think the Rip Ride will be my favorite but I do love Jason’s dance parties!

Now it’s almost 10:30 and I’m ready to curl up in bed and fall asleep. But, before I do that, I have to share this week’s salad creation with you guys! I enjoyed last week’s Mexican Ziplock salad so much that I created a new one this week while still staying under my goal budget of $30 for a week’s worth of ingredients.

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This Greek salad packs in tons of flavor and lots of different textures while still being healthy! Grab a Ziplock bag and toss the below ingredients into the bag for a delicious salad that won’t even need dressing thanks to the hummus and taboule!

  • 4 handfuls of arugula
  • 2 handfuls of cherry tomatoes
  • 3 handfuls of chopped red and orange peppers
  • Any random leftover cooked vegetables you have in your fridge (this week I have sautéed mushrooms)
  • 1 tablespoon hummus
  • 1 tablespoon taboule
  • 1/2 cup grilled/roasted chicken (or your favorite protein)
  • 4 diced sundried tomatoes
  • 1/4 cup low fat feta

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Once you toss it around, serve on a plate when you’re ready for lunch!

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Hope you enjoy this week’s creation!

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ashleyd /

Easy Lunch Idea: Ziplock Mexican Salad

While I love getting fresh air when I step out to buy lunch on the days I don’t bring my own, it’s an expensive date with fresh air. I had a wake up call when a salad cost $14 last week! Oh New York City how I love you and hate you all at the same time! That hefty receipt urged to start bringing my own lunch again. It can’t be that hard, especially since I’m not traveling this month. Each Sunday I have plenty of time to enjoy Fairway shopping trips and stock the fridge.

This week and last week’s lunch was inspired by Anne but has been slightly altered and renamed a Ziplock Mexican salad.

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So, next time you’re looking for an easy lunch option that is portable and flavorful, just grab a gallon Ziplock and stuff it full with the below delicious ingredients! I was able to buy a week’s worth of ingredients for just $23, which averages $4.25 per day!

  • 4 handfuls of baby spinach
  • 2 handfuls of cherry tomatoes
  • 3 handfuls of chopped red and orange peppers
  • Any random leftover cooked vegetables you have in your fridge (this week I have sautéed mushrooms)
  • 1 handful chopped red onion
  • 1/2 cup brown rice, seasoned with salt, pepper, cayenne pepper, and chili powder
  • 1/2 cup of rinsed, drained black beans
  • 1/4 cup shredded extra sharp Cheddar cheese
  • 1/4 avocado, chopped
  • 1/4 cup mango salsa

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The Ziplock salad not be pretty but it’s delicious and filling! I love pairing my salads with some crunch so often pack a serving of baked chips or crackers with an apple. This keeps me full until my afternoon snack of yogurt, cottage cheese, or grapefruit and almonds.

What’s your favorite easy lunch option?

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A Delicious New Salad Recipe

Happy Monday! I hope you had a wonderful weekend. Bo and I spent a great deal of the weekend outside enjoying the weather. In fact, Saturday morning we enjoyed our first long run together since his knee surgery in April! He’s officially on the marathon training track with me now!

I mentioned in last night’s post that I had a lot of things to share from the weekend, but the most exciting is a new salad combination!

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While dining at Gemma on Saturday night with my girlfriend Jessie, we were intrigued by their amazing salad combinations.

INSALATE

Baby Arugula, grape tomatoes and Parmigiano 9
Artichokes, Parmigiano,truffle Vinaigrette 13
Watercress, Pears, Almonds, gorgonzola 9
Beets, mizuna, goat Cheese, Pistachios 11
Fava Beans, Escarole, Pecorino, Mint  11
tricolore, hazelnuts, Pecorino 10
Fennel, orange, Grilled Shrimp  13
seared sirloin tagliata, Arugula, tomatoes  14

Each salad incorporated perfect summer flavor combinations. The decision of which salad we would share was easier than we expected as we both vocalized a love of beets.

IMG_2661 (640x478) As soon as I tried a bite, I knew I wanted to recreate this salad at home for Bo this week.

Luckily, Trader Joes made it very easy!

IMG_2677 (640x478) I made this salad last night in less than five minutes!

Goat Cheese, Beet, and Pistachio Salad

Arugula

Beets

Goat Cheese

Roasted unsalted pistachios

Chopped Tomatoes

Aged Balsamic Vinegar

Olive Oil

Start by layering beets along the bottom of your bowl.

IMG_2673 (640x478) In a separate bowl, mix arugula with two servings of goat cheese, 1/8 cup of pistachios (roasted unsalted), chopped tomatoes, and a drizzle of balsamic and olive oil.

IMG_2674 (640x478) Mix well until goat cheese is spread throughout and serve over the beets.

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