Happy Friday everyone – congrats on making it through another week! Today I wanted to share a recent purchase I made from Amazon. I decided a couple of months ago that I really needed more salads in my life. I had been buying the pre-packaged kind you get from the grocery store until I realized how much money (and calories) I could save by making the salads myself. So, I did what any reasonable person would do and searched the internet for the best salad bowls I could find. That’s when I came across the StayFit Deluxe Salad Kit.
What I love about this product is that it comes with 3 compartments: one for the lettuce, one for toppings and another for dressing. Gone are the days of wilted lettuce or making huge messes by attempting to put dressing in a Ziploc (which I’ve definitely done before). On top of that, the toppings compartment doubles as a freezer tray keeping everything cool! Basically there’s not enough good things I can say about this salad kit. It’s BPA-free, dishwasher-safe, and makes eating salads so much easier, especially since it’s perfect to bring to work!
On a side note: I’ve finally seen the light on how much better salad tastes when you shake it as opposed to just pouring the dressing on top. Since the lid snaps on, you can shake up all the ingredients together, allowing you to use less dressing while coating all of the salad evenly, and what’s better than that?
So that you too can bask in all the glory of a tasty salad, I decided to share the salad I had for lunch today.
1 tsp. balsamic vinegar (use Organic if possible – it tastes so much better!)
If you didn’t see my last post, I made some delicious oven-roasted veggies which I’ve thrown into this salad. Once you’ve roasted your veggies, mix them in with your romaine lettuce, top with 1 tsp. balsamic vinegar and squirt with the juice from 1/4 lemon. Shake up your salad and it’s ready to eat!
I love using balsamic vinegar and lemon as a salad dressing because its so light, low in calories, and adds a fresh, tangy flavor to everything! Wishing you all a happy weekend and happy eating!
It’s been a crazy back to school season and all I want to do is go back to summer. However, one of the upsides to school starting means that I’m back in my own apartment with more people to cook for, and my own little basil plant! I decided to make good use of it so I whipped up this pearl couscous salad and let me warn you – it’s highly addictive. If some of you have never cooked with pearl couscous before, it is essentially normal couscous on a much larger scale. It looks like little balls of pasta and it tastes like pasta – so even if you don’t like normal couscous you would probably like this.
2/3 c. whole wheat pearl couscous
5 tsp. EVOO
handful of basil (about 15-20 leaves)
1 sprig of rosemary
2 cloves garlic
juice from one lemon
handful of chopped red onion (about 1/4 c.)
salt & pepper
YIELDS 2 side dishes or 1 main dish
Start by cooking the pearl couscous according to its instructions. Then put your lemon juice, garlic, basil, EVOO and rosemary into a food processor and blend!
Just stir the herb dressing over the couscous and add in chopped red onion. You’re done – easiest recipe ever.
Everything tastes so fresh and flavorful in this couscous salad, which is why I love it so much! Eat it up at 304 calories a serving! This would be a great side to pair with baked fish or grilled chicken!
This recipe is perfect for summertime – light, fruity and containing goat cheese (I’m obsessed with the stuff). It’s really simple to make and is just great for the occasional day where you might be feeling a salad for lunch.
What You’ll Need:
1/2 TBSP EVOO
1/2 TBSP Balsamic Vinegar
1/2 TBSP honey
1 TBSP chopped fresh basil
3-5 pieces of tangelo, sliced into 1/2 in. pieces
1 slice of red onion
3 oz. blackberries
2 oz. goat cheese
3 oz. spinach
This yields about 2 servings or 1 extremely hungry person serving
First you can make the dressing by mixing the first 4 ingredients.
Whisk until evenly mixed.
Next place the onion slices, tangelo pieces, blackberries and goat cheese in a bowl.
Pour over the dressing and voilá! Eat up and enjoy
P.S. Check out the stats on this recipe: only 164 calories for eating half of this recipe (2 smaller salads)