This is called lunch salad because, yes, you guessed it, it makes a great lunch. Instead of taking tuna, egg, or chicken salad for lunch, which contain mostly meat, you can make this quick lunch salad that incorporates so many more vegetables and grains, and is as satisfying as it is good for you. There are multiple variations but the basic premise is a whole grain – bean – vegetable – and a protein (chicken, tuna, or more beans). Other ways to vary this dish would be to add fruit in place of some of the vegetables.
Ingredients
Choose 2 CUPS Whole Grain:
- Brown rice
- Quinoa
- Bulgur
Choose 1 CUP Beans:
- Garbanzo beans
- Pinto beans
- Black eyed peas
- White beans
Choose THREE Cups of Chopped Vegetables (choose a combination or just one):
- Carrots
- Cucumbers
- Summer squash
- Green peppers
- Celery
- Onion
- Napa cabbage
- Broccoli
- Cauliflower
Choose a Protein:
- 6 ounces of grilled chicken
- 1 (5 ounce) can of tuna
- 1 cup of beans (additional)
- 3 ounces of nuts (about ½ cup of almonds or ⅔ cup of peanuts)
Dressing:
- 6 tablespoons olive oil
- 6 tablespoons balsamic vinegar
Directions
- Mix your selections with olive oil and balsamic vinegar (or vinegar of your choice).
- Place in 6 individual containers. You are ready for a week (almost) of lunches.
Nutrition Information per Serving
(Based on quinoa, garbanzo beans, carrots, celery, broccoli, & chicken)
- Serving Size: 1¼ cups
- Vegetables: ¾ cup
- Fruits: 0 cups
- Calories: 225 calories
- Carbohydrates: 19 grams
- Fiber: 4 grams
- Protein: 4 grams
- Fat: 15 grams
- Sodium: 76 mg
I like this salad…very satisfying and different textures make it interesting.