Monday, July 13, 2015

Skinny Salad

Colorful salad for a skinny lunch
 
 
Our office just moved to the Flatiron District.  But I didn't have to worry about scoping out new places for lunch.  (Though Eataly is enticing.)  I'll continue to bring all the fixings and make a salad for lunch as I did in our office in the Theater District. 
 
I buy the pre-washed greens, grape tomatoes, kalamata olives, English cucumbers, Spanish onions and baby carrots and whip them together.  I keep bottles of Extra Virgin Olive Oil and Balsamic Vinegar in a file drawer.  I bought a really nice large white bowl from Bed, Bath & Beyond for $10 - a nice presentation is important!  It's a lot less expensive than buying a salad from Chop't and this way, I know exactly what I'm getting. (Though I'm sure there's nothing wrong with the quality at Chop't.) 
 
Fancy new kitchen
 
And I have a really spectacular new kitchen to prepare my salads.  I only wish I had such a nice kitchen at home.  It's like a set from the Food Network. 
 
Did I stumble  upon the Cooking Channel?
 
Fancy Light Fixture
 
This picture doesn't do the view justice
 
 
That's the MetLife building next door
 
My Desk - temporary until my office is built
 
Sometimes I make a balsamic vinaigrette by mixing the olive oil, balsamic and Dijon mustard and whisking them together. And I vary things every so often so it's not monotonous - maybe I'll throw in sliced radishes or yellow peppers.  Or, as I did today, bought heirloom grape tomatoes - the colors are really beautiful.   The only thing missing is protein.  I do have protein at breakfast (I love peanuts).  So sometimes I throw in grilled chicken, chopped walnuts or I'll have lentil soup on the side.
 

 
Since I enjoy cooking, I look forward to preparing my salad every day.  For one, I eat lunch very late in the afternoon - so I know I'm in the home stretch of the work day.  And if a colleague passes by we usually end up talking about cooking and healthy eating. 
 
Even if you don't have a fabulous kitchen at work you can make the salad at your desk and keep the ingredients in the common fridge - or as I did in our last office, buy one of the dorm room sized fridges.  Try it!
 
 




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