Working Lunch

Five minute Citrus Salad

I’m  not the only one eating at my desk these days. According to a survey from the American Academy of Nutrition and Dietetics and ConAgra Foods’ Home Safety program, eighty-three percent of Americans regularly are dining on their desk tops, including breakfast, lunch, dinner and snacks. I really DON’T recommend it…but I’ve got no song and dance. Just one word of advice, if you’re going to eat at your desk, make sure it’s healthy.  Today’s post is a continuation  on my theme of spreading protein throughout the day, important for maintaining and/or building muscle  and also for keeping you from getting hungry an hour after you’ve already filled your belly.

This salad takes only 5 minutes to make with foods you purchase at the grocery store. I used prewashed spring mix, precooked chicken breasts, one half of a grapefruit and a homemade citrus vinaigrette (or  you could substitue Culinary Treasures White Balsamic Citrus Basil Dressing). The entire salad is under 300 calories and provides 21 grams of of protein . It’s  also a very good source of vitamin C, A and K.

Don’t cop out! If you tote your lunch to work, this salad is easy to make in a mason jar! Simply  layer the ingredients in this order: dressing on the very bottom, chicken, grapefruit and fresh greens. So take care of yourself (including maintaining your muscles) with this nutritious salad. You going to love working lunch!

So tell me, are you a desk top diner? What  are your favorite  protein foods to eat at your desk? 

Five minute Citrus Salad

 

Five Minute Citrus Salad (serves one)

by Diane Boyd

Ingredients

  • 3 ounces cooked chicken
  • 1/2 grapefruit, sectioned
  • 2 cups Spring mix

for the citrus vinaigrette

  • 1 tablespoon orange juice
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon lime juice
  • 1/2 teaspoon lemon juice
  • 1 teaspoon honey
  • 1 tablespoon olive oil

Instructions

Arrange salad greens on medium sized plate. Top with grapefruit sections and cooked chicken. Stir vinaigrette to combine and drizzle over salad. Toss. Enjoy.

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Lunch to Go: Quinoa Salad in a Jar

 Quinoa Salad in a Jar Mason jar mania is my favorite food craze since the cupcake. And to think I really didn’t catch on to this trend until after my post on refrigerator pickles! Thank you Recipe Redux! Call me a laggard. Nevertheless, I do adore this Mason jar movement which has taken a firm hold on our foodie culture.  I especially like the layered salad in a jar phenomena. It’s truly  a brillant way to pack a salad because it eliminates plastic containers, makes food look delicious, keeps all ingredients together yet keeps salad greens from getting soggy (thank goodness and why did it take sooo long!?)   If you’re tired of blah lunches, unhealthy food, and going out to lunch everyday, read on.

Here is the anatomy of my quinoa salad in a jar. It’s  a tote able lunch that will energize you through the second half of your day.

 Quinoa Salad in a Jar

When I first assembled this salad in the pint size, wide mouth Mason  jar, I didn’t think it would be very substantial.   But look below at  how it fills my dinner plate! If you’ve been making excuses for not eating healthy, break the cycle by improving what happens over your lunch hour. Now that the heat of the summer is behind us, spend your lunch hour outside enjoying  both the fresh air and a meal  that’s high in protein,  a whole grain, high in fiber, rich in antioxidants, low in fat, low in sodium, and  has no added sugar or preservatives. Remember, real change starts with the small stuff. Share the love with your friends 

 Quinoa Salad in a Jar Quinoa Salad in a Jar

Quinoa Salad in a Jar

by Diane Boyd

Ingredients

  • 2 teaspoons honey
  • 2 teaspoons lemon juice
  • 1/4 cup julienne carrots
  • 1/4 cup sliced radishes
  • 1/4 cup cooked quinoa
  • 1/4 cup steamed baby beets
  • 2 ounces cooked chicken
  • salad greens

Instructions

1. Combine honey and lemon juice and add to the bottom of a one pint Mason jar.

2. Layer remaining ingredients in jar, one on top of the other starting with julienne carrots.

3. Finish by packing jar full with salad greens.

4. Place lid on jar. Refrigerate or pack in a insulated lunch box with ice pack.

5. To serve: Shake jar and pour into a bowl or plate, or eat right out of the jar.

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