One of my new routines for 2023 is to buy spinach in one pound bins and then find ways to use it up during a 1-2 week timeframe before it goes bad. I've been experimenting with making my own salad creations using ingredients I have on hand in the fridge, freezer, or cupboard so I can whip up a salad in a few minutes in the morning before heading to work.
As for the salad dressing, I usually make my own either right in the bottom of the bin before adding all the other ingredients or whip one up in an old spice jar (see my Fast Salad Dressings post). But you can also have your favorite store-bought flavor on hand as well.
Another tip is to add the greens last in the lunch container that way they don't start to wilt or get soggy. Then when ready to eat, add the dressing (if not already on the bottom) and tip the bin over and shake so the dressing and ingredients on the bottom get mixed in.
- Spinach, avocado, black beans, corn - try with Tajin dressing
- Spinach, avocado, curtido (pickled cabbage, carrots, jalapenos) - try with lime vinaigrette
- Spinach, marinated artichokes, roasted red peppers, sauerkraut - try with olive oil and balsamic vinegar
- Spinach, sauerkraut, cucumber, roasted red peppers, wasabi dried edamame - try with olive oil and balsamic vinegar
- Spinach, tuna, sauerkraut, everything bagel seasoning, frozen or fresh peas - try with honey mustard
- Spinach, tuna, artichoke, peas - try with lemon vinaigrette
- Spinach, pickled beets, relish, almonds or sunflower seeds - try with red wine vinaigrette
- Spinach, garbanzo beans, cucumber, tomatoes, red onion, and Kalamata olives - try with Greek vinaigrette
- Spinach, falafel, artichoke, capers - try with Greek vinaigrette
- Spinach, tofu or edamame, green onions, everything bagel seasoning (or sesame seeds) - try with Asian sesame dressing
Post a Comment