Guest guest Posted March 5, 2005 Report Share Posted March 5, 2005 I take salad to work every day for my lunch. I make a huge salad on weekends that gets me through the entire week. I never use iceburg lettuce, but I use other greens. I go to the store and take 12 plastic bags. One week I start at one end of the produce isle, and the next week I start at the other end. I choose whatever I think will be good in a salad. I recently discovered sunchokes taste great raw, as do most other vegetables -- parsnips, Italian squash, turnips, etc. After I use all 12 plastic bags for ingrediants for my salad, I complete my grocery shopping. I take a bottle of fat free Italian dressing to work and keep it in the office refridgerator, and I take two servings of crackers with me each day. After I prepare all 12 ingredients for the salad, I cover the bowl with foil and keep it cool in the refridgerator at home. When I put some in the container to take to work, I add 1/4 cup raisins or other dried fruit and 1/4 cup nuts to the salad. If you want to include all four food groups in your lunch, add some soy cheese to the salad. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2005 Report Share Posted March 5, 2005 soy cheese in salad nice idea! Blessings, Chanda - willow_cougar Saturday, March 05, 2005 4:20 PM Raw vegetable salad I take salad to work every day for my lunch. I make a huge salad on weekends that gets me through the entire week. I never use iceburg lettuce, but I use other greens. I go to the store and take 12 plastic bags. One week I start at one end of the produce isle, and the next week I start at the other end. I choose whatever I think will be good in a salad. I recently discovered sunchokes taste great raw, as do most other vegetables -- parsnips, Italian squash, turnips, etc. After I use all 12 plastic bags for ingrediants for my salad, I complete my grocery shopping. I take a bottle of fat free Italian dressing to work and keep it in the office refridgerator, and I take two servings of crackers with me each day. After I prepare all 12 ingredients for the salad, I cover the bowl with foil and keep it cool in the refridgerator at home. When I put some in the container to take to work, I add 1/4 cup raisins or other dried fruit and 1/4 cup nuts to the salad. If you want to include all four food groups in your lunch, add some soy cheese to the salad. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2005 Report Share Posted March 6, 2005 Hi willow_cougar. Great idea about the fresh salad. i really like how you have been adventurous in trying different veggies than we normally consider for eating raw or in a salad. The lastest issue of Vegetarian Times has some info on how nutritious adding nuts to our diet can be. i think many of us with weight concerns shy away from them, but according to recent studies, nobody can get fat eating nuts and the nutritional benefits are just amazing. i am so glad the weather is shifting so that more locally grown organic produce will be available. Happy munching! ~ pt ~ , willow_cougar wrote: > > I take salad to work every day for my lunch. I make a huge salad on > weekends that gets me through the entire week. I never use iceburg > lettuce, but I use other greens. I go to the store and take 12 > plastic bags. One week I start at one end of the produce isle, and > the next week I start at the other end. I choose whatever I think > will be good in a salad. I recently discovered sunchokes taste > great raw, as do most other vegetables -- parsnips, Italian squash, > turnips, etc. After I use all 12 plastic bags for ingrediants for > my salad, I complete my grocery shopping. > > I take a bottle of fat free Italian dressing to work and keep it in > the office refridgerator, and I take two servings of crackers with > me each day. > > After I prepare all 12 ingredients for the salad, I cover the bowl > with foil and keep it cool in the refridgerator at home. When I put > some in the container to take to work, I add 1/4 cup raisins or > other dried fruit and 1/4 cup nuts to the salad. If you want to > include all four food groups in your lunch, add some soy cheese to > the salad. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2005 Report Share Posted March 6, 2005 I always add slices of jicama on my salads. ~ PT ~ <patchouli_troll wrote: Hi willow_cougar. Great idea about the fresh salad. i really like how you have been adventurous in trying different veggies than we normally consider for eating raw or in a salad. The lastest issue of Vegetarian Times has some info on how nutritious adding nuts to our diet can be. i think many of us with weight concerns shy away from them, but according to recent studies, nobody can get fat eating nuts and the nutritional benefits are just amazing. i am so glad the weather is shifting so that more locally grown organic produce will be available. Happy munching! ~ pt ~ , willow_cougar wrote: > > I take salad to work every day for my lunch. I make a huge salad on > weekends that gets me through the entire week. I never use iceburg > lettuce, but I use other greens. I go to the store and take 12 > plastic bags. One week I start at one end of the produce isle, and > the next week I start at the other end. I choose whatever I think > will be good in a salad. I recently discovered sunchokes taste > great raw, as do most other vegetables -- parsnips, Italian squash, > turnips, etc. After I use all 12 plastic bags for ingrediants for > my salad, I complete my grocery shopping. > > I take a bottle of fat free Italian dressing to work and keep it in > the office refridgerator, and I take two servings of crackers with > me each day. > > After I prepare all 12 ingredients for the salad, I cover the bowl > with foil and keep it cool in the refridgerator at home. When I put > some in the container to take to work, I add 1/4 cup raisins or > other dried fruit and 1/4 cup nuts to the salad. If you want to > include all four food groups in your lunch, add some soy cheese to > the salad. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2005 Report Share Posted March 7, 2005 Hi P.T.! I became a vegetarian about ten years ago when I was coached on a non-fat diet. Since I am a marathon runner, I thought my muscles would recover quicker after a long run if I added some fat to my diet. I am still very careful, but I eat 1/4 cup of nuts a day. I haven't gained weight from them. I also feel better. Quote Link to comment Share on other sites More sharing options...
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