Or in the tote bag. And that’d be junk salads, thankyouverymuch.
Passover doesn’t officially end until sundown tomorrow night and leaving my current craving for an English muffin aside, I haven’t really craved any grains, beans, or too many potatoes. That has been a new experience for the most part and I credit having my gluten free matzah with the difference.
But enough about all of my eating over the past week. I want to focus on what has been my go-to lunch during the holiday: the junk salad. These things haven’t been small and I’ve loved trying different combinations of vegetables for my meal!
I’ve used romaine lettuce and spinach leaves as the base for every salad. They provide good nutrients, taste, and the perfect canvas for colorful toppings!
This salad had sliced carrot, English cucumber, red onion, artichoke hearts, red bell pepper, Feta cheese, dill, Trader Joe’s 21 Seasoning salute, and a pickle on the side.
Today’s lunch changed up the mix a bit. The focal point was a beautiful roasted portobello mushroom cap that I roasted with Trader Joe’s 21 Seasoning Salute. I also had artichoke hearts, English cucumber, carrot, red onion, roasted cauliflower, Feta, black pepper, and green olives.
They take maybe 5 minutes to assemble, including washing an cutting some of the vegetables, and they take a good 25-30 minutes to eat (I’m a slow eater anyways) and I get to savor each bite!
With some extra (non-cheese) protein mixed in (beans, chicken) I am thrilled to continue toting junk salads for lunch throughout the spring and summer! They are naturally gluten free, healthy and all around satisfying!
What are your favorite salad toppings?