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What with groceries and gas eating up so much of our once-disposable income, more people are going frugal at lunch by packing their own to carry to work. To help, the folks at Kraft and Working Woman Magazine have set up National Take a Salad to Work Day, "a day set aside to embrace healthful eating in the workplace."
On July 30, they write, "Women across America are invited to bring their salads to work in an effort to eat better and feel more energized throughout the workday." ~ Kraft & Working Mother Magazine press release July 29, 2008
After getting over the idea that men are excluded -- what? they get to go out? -- just for fun, I decided to check for recipes from a few social media sites, just to see what would pop out. I gave them one hour to respond.
Twitter The first tweet arrived in a few seconds. Then -- isn't this so typical of Twitter? -- my request tweet was swallowed by a whale. So I sent it again and these responses came up fast.
Diane's Dishes ~ Mushroom & Tortelloni Salad
Sounding My Barbaric Gulp ~ Raw Beet Salad
Gluten-Free Goddess ~ Two-Potato Salad
Cook Think ~ Lentil, Tomato & Red Pepper Salad
Cooking Light Bulletin Board
Dud. A 'moderator' is still considering allowing access. Phooey.
Weight Watchers Bulletin Board
Bonanza!
Quirkysoul shared this recipe. "I made a yummy corn and tomato salad up the other night for a date that never showed! It was soooooo good. Needs a bit of heat, but it was soooooo good."
Caramelized Corn and Tomato Salad
1 T canola oil
1 onion, chopped
1 or 2 cloves garlic, minced (I used one cube of Trader Joe’s frozen Garlic)
1/2 t ground cumin (may have been 1 t)
Fresh or dried cilantro to taste
1 bag frozen corn, thawed or equivalent fresh
1/2 to 3/4 pint cherry tomatoes, rinsed, hulled, and halved
1 cucumber, rinsed and quartered
1 green pepper, rinsed, seeded, and chopped
Splash red wine vinegar
Salt and pepper to taste
Heat oil in pan, add onion and garlic. Saute until starting to caramelize. Add corn and cook, stirring occasionally, until slightly caramelized. Add cilantro and cumin close to the end of cooking time. Let cool. While cooling, slice up tomato, cucumber, and green pepper. Add salt and pepper to taste and red wine vinegar. Toss in cooled corn mixture. Serve immediately or place in refrigerator for later.
SacredWaters chimed in with an idea.
"Not a recipe, but [a friend] gave me this fabulous container made by Fit N Fresh, and it has a fork attached that folds into the lid, AND a separate container for your salad dressing so things don't get soggy. I absolutely love it!"
Vivid930 shared two favorite traditional salad recipes. She says that "both travel well if you keep the ingredients separate and then mix them when they are ready to serve."
Tex Mex Salad:
1 bag frozen corn
1 can black beans
1 can kidney beans
1 12 oz bag taco blend cheese
1 can of sliced olives
1 large green bell pepper diced
1 large red bell pepper diced
1 large red onion diced
1 can pickled Jalapeno's on the side to add
1 family sized bag of mixed greens
Dressing:
Lime Juice, 1 6 oz container
zest 1 lime
1/2 cup olive oil
1 large bunch Cilantro
4 cloves of finely grated garlic
1 medium avacado
about 4 tbs cumin.
Blend in a blender, then seal in a tight container, or buy a mexican style dressing.
Goat Cheese and Red Beets Salad
Dressing: Raspberry Vinagrette
1 11 oz package of goat cheese.
3 large red beets, baked at 450 for 45 minutes then allowed to cool, and peeled.
1/4 cup crushed walnuts
1/4 cup dried cherries or cranberries
1 large family sized package of salad greens.
Take a Salad to Work
What's on your list to take to work?
BlogHer food editor Alanna Kellogg collects favorite vegetable salads for her food blog A Veggie Venture but her summer favorite is the oh-so-easy Tomato & Zucchini Salad.
