Several folks from the Homeschool Review Crew decided to get together and share a variety of recipes and information about healthy lunches. I thought I would share about how we use a variety of different salads to provide quick and easy lunches that are healthy. I try to fix a salad for lunch once or twice a week and switch up the types of salads to keep them from getting boring and to utilize whatever local produce is in season. One of the things I have found to be really important when planning salads for lunch is to make sure they have enough protein and good fats to keep us full until the next meal.
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Grilled Chicken Salads:
When we make grilled chicken salads, I use a couple of chicken breasts that I cut up into strips and cook on the stove top. You can also use pre-cooked chicken strips that you purchase from the store or left-over chicken, cooking one or two extra while using the grill is a great way to plan ahead and save time.. We put that on top of spinach or whatever greens you like or have on hand and then top with a variety of veggies (tomatoes, cucumber, carrots) that we have on hand. The chicken adds a lot of protein to help keep you full longer, a small serving of bacon, nuts, or sharp chesses also go a long way towards building character and body in a salad..
Strawberry Pecan Salads:
During strawberry season we love to do strawberry pecan salads. We slice up strawberries, chop up pecans, and add a bit of feta cheese to our greens. For protein I sometimes add boiled eggs or a little bit of chicken. Avocado also does well in these salads.
Taco Salads:
Taco salads are a great way to add variety to your meal salads. We like to use a little bit of taco meat, left over pinto or black beans, or for those last minute salads a can of beans from the pantry, over top of mixed greens. Then we crumble up corn tortilla chips for a bit of crunch. You can use a vinaigrette or salsa as the dressing. Fresh tomatoes, avocados, cheese, and sour cream also do well on taco salads.
Apple Pecan Salads:
During cooler seasons we love to do apple pecan salads. We dice up apples, chop up pecans, and add a bit of feta cheese to our greens. For protein I sometimes add boiled eggs or a little bit of chicken. Avocado also does well in these salads. These are great when other produce is less available or not as fresh.
Chef Salad:
When we fix chef salads, we take our greens and add boiled eggs and sliced up ham or turkey. Then we add whatever vegetables we have on hand, such as, tomatoes, cucumbers, carrots, sprouts, mushrooms, or olives.
Greek Salad:
One of our favorites is our take on a classic Greek salad. Romaine, spinach, boiled egg, artisanal olives, a little humus, and Tzatziki make for Mediterranean excursion. Fresh tomatoes and cucumbers top this off wonderfully, and you can also add chicken if you want a little more protein.
DIY Salad Bar:
Some days I simply make our own home salad bar. I lay out all of the salad ingredients that we have and let each person make their own salads. This might include: a variety of greens, a variety of nuts/seeds, micro greens, fruit or veggies, pickles, olives, a variety of dressings, feta or blue cheese. I also try to make sure there is protein available in the form of some kind of sandwich meat, boiled eggs, chicken strips, or pepperoni.
By varying the types of salads that we have each week, I am able to keep them from feeling boring and the variety or produce provides different vitamins and minerals. I am always looking for new ideas and would love to have you share in the comments what types of salads you enjoy. Also you can check out this link, for more healthy lunch ideas.
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i like some of your salads. Gives me ideas! THANKS!
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