The Big Salad

Oh hi.

My week is completely thrown off by being away all weekend. Here I was on my soapbox, telling everyone to spend time prepping for the week ahead (by planning, shopping and cooking), and yet here I am now, on a Tuesday morning with...ahem...nothing prepped for the week.

Yeah.

It happens.

Luckily, we now have stocked fridge and all of the components for my daily eats...they just aren't quite put together. It definitely makes me realize that the times when I do have everything prepped is...well...much better.

One of my new favorite items to prep for the week is The Big Salad. It's exactly that...one big ol' salad kept in a big ol' bowl that I take from each day for my lunch. Talk about a time saver. I load up a giant container with my salad full of goodies and it makes me excited to eat come lunch time. Not to mention the time savings in the morning. Love The Big Salad. Any Seinfeld fans out there?

Love it.

Anyhow, I wanted to show you how my big salad comes together each week. We've definitely been varying the salad extras each week, but the one I'm about to show you is my favorite to date.

It all starts with deciding what you actually want in your salad and adding those to your detailed grocery list.

My salads usually include mixed greens (lately romaine and baby spinach), protein (chicken or hard boiled egg), vegetables (red onion, bell pepper, cucumber, carrots, etc), cheese (feta, blue or goat), and fun extras (like crispy turkey bacon, olives, chopped apple or dried cranberries).

I start by roasting up some chicken breasts. I drizzle with olive oil, salt and pepper...and sometimes paprika and thyme. Once cooked through, I let cool completely and dice.

Meanwhile, I start chopping up some vegetables.

I add them to a big red bowl. Next comes the extras. This time, it's olives and feta.

I load the lettuce on top. 2 pre-chopped, pre-washed bags. Easy.

On this particular occasion when I snapped the photo, I had split it into 2 salads because Shaun and I each wanted different kinds. When the chicken is cooled and diced, I add it to the mix. I cover the big bowl and shake what my momma gave me. Serious shakage happening.

I whip up a quick dressing and store in a jar. Usually vinegar (red or white wine), dijon mustard and olive oil. Simple and works every time.

When it's time to leave in the morning, I simply portion it out into a large, totable container. I bring some dressing in a separate container. If I'm adding an apple, I bring that with me and chop it up right before eating.

At the office, I pour into a bowl. Makes it feel a lil' special. Drizzle with dressing. Eat.

Now, I will say that after a few days, the salad does get slightly wilty. I actually like it this way! The flavor is fantastic. If you aren't so down with that, then I'd say to leave the cucumbers separately and add them in on the day of eating. Otherwise, it should be good to go!

So that's how I've been getting down with salad lately. Exciting times, my friends!

But in all seriousness, having a lunch that is delicious, healthy and carefully prepared makes me excited to eat lunch everyday...and when it comes to salad - and bringing lunch from home for that matter - being excited about my food makes all the difference in the world!

Questions of the Day:

Do you do The Big Salad?

What are your favorite add-ins?

Salad Obsession

Good morning! I'm hoping that the rain holds up today because I am craving some sunshine! I don't think it's in the cards though.

Last night I hit the gym and had a so-so workout. My head was totally in it, but my body just said 'No thanks!'...has that ever happened to you? I powered through, but it was not a pretty one.

After the gym, I came home and set myself up on the couch. Shaun started playing in a basketball league here in Jersey City so he was out for the night. I was excited to make a 'dinner for one' {and catch up on Parenthood} since it's usually a lot easier and less time consuming...mainly because I'm happy eating just about anything!

I started with a few slices of cheese and some crackers. I also threw together a fantastic salad, reminiscent of the one that Kimberly made for our mom's birthday brunch!

In the mix were spring greens, dried cranberries, goat cheese and a honey-balsamic vinaigrette.

You guys, I am seriously obsessed with this salad. It hits all the flavor notes...sweet from the cranberries and honey, tart and creamy from the goat cheese, sharp from the balsamic...it's a fantastic flavor combination. I usually could take or leave a salad, but when any sort of fruit and cheese is involved, creating a sweet and savory combination, I'm all over it. Thanks to Kimberly for bringing it into my life!

The best part is that this could easy be changed up so many ways and I can't wait to try it! I'm thinking blue cheese and pears (recreating my all time favorite salad from Nordstrom Cafe), strawberries and feta, dried cherries and goat cheese...the possibilities are endless!

So tell me, what's your favorite salad? And what's your favorite way to do dinner for one?

Orzo Salad with White Wine Vinaigrette

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Meanwhile...

It's no secret that I love me some orzo. In fact, it is one of my pantry staples since I never seem to tire of it. For orzo, I try to put aside those pesky 'white flour pasta is terrible for you' rumors. I love it so much in fact, that when Shaun and I had a little soiree at our new abode this past weekend and planned to utilize our friend Mr. Weber for the main course, I thought an orzo pasta salad would be the perfect accompaniment.

That is until I forgot to serve it when dinner came out. Since it was casual and informal, a kind of grab your burger and move to another location to sit sort of party if you will, I completely forgot that this delicious and gorgeous salad was sittin' pretty in my refrigerator. Bummer. I swear I'll get this hostess thing down at some point. Soon. It did mean, though, that Shaun and I had 4 days of salad to get through and now that it's gone, I am kind of missing it.

Light and fresh, this salad is the perfect side dish or main lunch course. Since it can be served cold or at room temperature, it was the ideal totable lunch for both Shaun and me for the early part of the week. A hint of sweetness from the honey and a bit of sourness from the vinegar, the vinaigrette is so light you might even forget it's there. Green beans add some nutritional value while the cubes of mozzarella add texture and, let's face it, everything is better with cheese. Oh and the green beans soak up the vinaigrette so they are crunchy but super flavorful.

Orzo Salad with White Wine Vinaigrette
1 box orzo, cooked
1 bag green beans, blanched
1 block part-skim mozzarella cheese, cut into cubes
1/4 C white wine vinegar
1/4 C olive oil
1 tbsp Dijon mustard
1 tbsp honey
1 clove garlic, minced (I used the jarred kind because it's muted and easier - Tony Bourdain, strike me down!)
kosher salt
black pepper
juice of 1 lemon
parmesean cheese

Prepare the orzo per box instructions. Meanwhile, bring a pot of water to a boil (do not salt the water). To blanch the green beans (cook them so they're edible but keep some crunch and their bright green color), add the green beans and cover for 3 minutes. While this is cooking, make a little ice bath in a large mixing bowl. Remove the green beans from the boiling water and place them in the ice bath immediately which will stop the cooking process. Remove from ice and cut into chewable pieces. Drain orzo and add a bit of olive oil to keep it moist. Toss together the orzo, green beans and cubed cheese (oh and feel free to sample some...you know, just to make sure it's edible).

Now it's time for the vinaigrette. In a small bowl, whisk together the vinegar, lemon juice, honey, mustard and garlic. Once combined, slowly drizzle in the olive oil while whisking the entire time. Pour over the orzo and toss together. Enjoy!

So there you have it. A delicious, light and fresh salad that couldn't be easier. If only my guests could have enjoyed it with us! So what do you think? Do you have a favorite side salad? Have you ever forgotten to serve something at a party? Dish!

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