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Monday, March 10, 2014

Salad Prep & Runner's World Hummus Salad Recipe

Good Morning!  Did anyone else really struggle with the time change this morning?  It is amazing the difference an hour makes.  Especially when it interferes with my ZzZzZ's.

Sunday food prep is VITAL for my health(ier) eating habbits.  I bring a lunch every day to save on money and calories.  If everything is prepped and ready to go for the week, I won't reach for the less healthier quicker options.  This week I prepped salads, boiled eggs for snacks, made dressings, cut veggies for omelets, and cooked a batch of turkey bacon for the weeks breakfast, lunches, and snacks.  

Early afternoon, I was reading through my Runners World Magazine and saw a bunch of different healthy salad options/recipes.  This inspired me to do my Sunday food prep for the week with some fun and sort of different salads.   I will post a new salad recipe every day and if you subscribe to RW Mag, you will recognize these too. 

I did not follow any one recipe but kind of took bits and peices of each recipe to make my own "Mega Salad".  If you are a more structured chef, I included a recipe at the bottom of the post for a Hummus Salad- recipe for a home made dressing included!

This was my grocery haul for salad prep.  Mushrooms were Buy One Get Two Free so I stocked up on those sucker.  Black beans, chick peas, apple, pear, parseley, onion, grape tomatoes, arugula, green mix, and some stir fry steak were in the shopping cart.

I cooked the steak with some salt, pepper and garlic in a pan, let cool and set aside. 

I got to work chopping veggies, mandolin works great for this!  Onion, mushroom, tomatoes, and carrots all ready to go. 

Four bowls filled with the base of spinach, arugula, lettuce blend.  Large salad bowls, and large salads.  Nice big salad bowl leaves room for mixing! 

I assembled my toppings around the outside to keep the lettuce from getting soggy.  This particular salad had the green mix, carrots, onion, tomato, mushroom, chickpeas, and some leftover chicken and sprouts I had in the fridge. 

I also threw some turkey bacon in the oven at 350 to crumble on top of my salad or eat with breakfast.  While I was prepping lunches, I cut up extra veggies and threw them in a tupperware container for easy omelets.  Just add eggs! 

I also made some salad dressings to go with my salad.  

     Lemony "creamy" balsamic. 
2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 tsp dijon mustard, 1/2 tsp kosher salt, pepper to taste, 1/2 cup of olive oil,  2 tbsp mayo, 1/2 tsp garlic, 1/2 tsp sugar. Blend together and viola! ( I only did 1 tbsp of mayo and instead of sugar I used truvia).

Glimpse into my over crowded but well prepped fridge! 

Here is the RW Recipe I used for this inspired salad!

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