Tips For Packing a Healthy and Satisfying Vegan Lunchbox. The salad you see on the left in the photo above is the radicchio, endive, orange, and walnut salad I shared yesterday.
In that post, I mentioned I’d have at least one serving idea for you, and I do: this is how I packed up some of the leftovers in my take-to-work lunchbox on Monday. It’s a goal of mine to share more of my packable lunches this year and next, and that goal has only been strengthened by diving into nutrition work again. Many of my clients report that it’s easy enough for them to plan a healthy meal at home, but when they have to start planning meals to tote to work or school day in and day out, it becomes harder to meet nutrient needs while also pleasing the tastebuds. So, let’s chat about packing up a healthy, convenient, and satisfying vegan lunch.
When I went back to school a few years ago, it marked a change in the kind of lunches I could prepare for myself. Grilled Radicchio Salad Recipe. Method 1 Make the dressing.
Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together. Italian Chopped Salad with Lemon Caper Dressing. But iceberg still has a place, and in the heat of summer, I crave it like no other lettuce.
Shaved thin, in a feathery pile, iceberg lettuce offers crisp, pure refreshment. In this salad, my own take on the Italian-American chopped salads of pizza parlors and pasta joints, iceberg shines. I have been craving a salad inspired by these, but I wanted mine punched up just a bit, so I added radicchio (for a pleasant bitterness) and a lemon caper dressing that gives a salty tang to the proceedings. Ricotta salata is ricotta's firmer cousin (see more about ricotta salata here); it crumbles beautifully and has a gentle milkiness. You can substitute feta, if you want, although that will increase the saltiness of the salad and you may need to adjust the seasoning accordingly.