As a former vegetarian, I ate a lot of salads. A lot. Not only was it the easiest way to meet my veggie quota for the day, but it was often the default meatless entree when dining out. After some time, eating big bowls of greens became monotonous—even switching up the toppings and dressings didn’t help after a point. I wanted another version of salad that would still give me the veggies I needed, but rated higher on the excitement/flavor scale. I also wanted a variation that didn’t take an eternity to throw together, could feed me for multiple days, and was perfect for on-the-go.
School is back in session, which means I’m back to work–and back to school means packing lunches for both myself and my son. I work in a school clinic and it is a busy one: I often don’t get 30 minutes away to eat a regular lunch, so something I can easily eat at my desk in between seeing kids was an additional requirement.
For the next four weeks, I will share my favorite to-go salads: these salads meet all of my criteria—most of them are balanced enough to be an entire meal. Welcome to week one: Broccoli Cashew Salad.