Would you like to save time and money as well as eat healthier? Then it’s time to switch up your workday lunch routine by including these three quick revamped salads, as they can easily be prepared the night before, are budget friendly and even health conscious!
Sesame noodle salad
- 1/3 cup soya sauce
- 1/3 cup rice vinegar
- 1 tablespoon sesame oil
- 1-1/2 tablespoons brown sugar
- 2 garlic cloves, finely minced
- Juice of 1/2 a lime
- 4 cups cooked whole-wheat spaghetti
- 2-3 cups broccoli slaw
- 4 scallions, sliced
- 1 tablespoon chili garlic paste (or to taste)
- Toasted sesame seeds
- Chopped cilantro
- Shake or whisk together the soya sauce, vinegar, sesame oil, brown sugar, garlic and lime juice.
- Prepare the spaghetti per the package instructions. Drain and rinse it under cold water to cool.
- In a large bowl, add the noodles, broccoli slaw and sliced scallions. Toss with the soya sauce dressing.
- Stir in the chili garlic paste.
- Refrigerate for several hours or overnight.
- Sprinkle with toasted sesame seeds, and serve chilled.
- Garnish with cilantro and more chili garlic sauce if desired.
Looking for a delicious Caesar salad recipe? >>
Kale and garlic salad with pine nuts
- 1 bunch organic Tuscan kale
- 4 garlic cloves, finely minced
- 1 large shallot, finely minced
- 1/2 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 cup chopped prosciutto
- 1/3 cup toasted pine nuts
- Fresh lemon juice
- Shaved Grana Padano to garnish
- Wash and dry the kale leaves. Remove the rib, and cut into bite-size pieces. Add to a large bowl.
- Gently rub (massage) the pieces for a minute or 2 to start softening the leaves. Refrigerate.
- In a medium skillet over medium heat, add the garlic, shallots and olive oil. Stirring often, cook until the garlic and shallots are tender. Store the garlic oil dressing in the fridge overnight or up to a week.
- In the morning or at least 3 hours before serving, toss the kale, prosciutto and pine nuts with enough dressing to coat the leaves. Add a generous squeeze of fresh lemon.
- Serve cold with a lemon wedge, and garnish with shaved Grana Padano.
Greek pasta salad with olive dressing
- Approximately 1/2 (375 gram) box whole-wheat rigatoni
- 2/3 cup pitted kalamata olives
- 1/2 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoons dried oregano
- 1/4 cup red wine vinegar
- 1 garlic clove, finely minced
- Kosher or ground sea salt to taste
- Fresh ground black pepper to taste
- 1/2 a pint container grape tomatoes
- 1/2 a zucchini, chopped into small pieces
- 1/2 an eggplant, chopped into small pieces
- 1/2 a red onion, chopped
- Crumbled feta cheese
- Extra-virgin olive oil
- Preheat the oven to 400 degrees F. On a parchment-lined baking sheet, add the tomatoes, zucchini, eggplant and onion, drizzle with extra-virgin olive oil, and sprinkle lightly with kosher salt and fresh ground pepper. Roast for 30 minutes, flipping halfway through.
- While the vegetables are roasting, cook the pasta per the package instructions. Drain and rinse it with cold water. Set it aside.
- Add the olives, olive oil, mustard, oregano, vinegar, garlic, 1 tablespoon of crumbled feta cheese, salt and pepper to a blender or food processor. Pulse until blended and the olives are finely chopped.
- In a large bowl, combine the roasted vegetables and pasta, then toss with the dressing.
- Refrigerate for a few hours or overnight.
- Top with crumbled feta cheese before serving.