I learned long ago that a burger and fries at lunch during the week results in a half-sleep food coma around 2:00pm. Guar-an-teed.
It’s really hard to get anything done when the numbers on my screen start to look like hieroglyphics in my sleepy state.
For the past two years or so, I’ve adopted the habit of making big bowls of salad that last a few days in the fridge. It makes lunch packing a breeze. Fill a big container and go. I usually grab a granola bar and banana to go with it or for snacking because I tend to eat throughout the day.
Whether you work from home or at an office, it really is convenient and a great way to ensure you’ve got a healthy lunch.
I had this chopped salad & honey mustard dressing for lunch for nearly two weeks straight.
I love the salty crunch of the bacon and sunflower seeds (salted or unsalted, whatever you prefer). The chickpeas add a little more staying power for energy all afternoon. Be sure to get good, ripe tomatoes for the best flavor.
I have a hard time finding salad dressings I like so I always just make my own. It’s really easy and better for you anyways. This honey mustard dressing is really simple and made pretty much from staples that are probably already in your fridge and pantry.
One other note — while I included bacon, you could easily make this vegetarian by leaving it off or you could sub this Coconut Bacon by Cookie + Kate.
Chopped Salad with Honey Mustard Dressing
For the salad:
- 1 head romaine, chopped or several handfuls of mixed greens
- 1 can of chickpeas, drained
- 1 pint cherry or grape tomatoes, halved
- 1/2 c. diced onion
- 1 cucumber, peeled and diced
- 3 pieces of cooked bacon, crumbled
- 1/4-1/2 c. sunflower seeds, salted or unsalted
Honey Mustard Dressing:
- 3 T. apple cider vinegar
- 2 1/2 T. honey
- 5 t. dijon mustard
- 6 T. olive oil
- pinch of salt
Combine the salad ingredients in a large bowl. Combine the dressing ingredients in a container with a lid and shake for 20 seconds until completely combined, or whisk the ingredients together in a liquid measuring cup. For storing the salad, keep the dressing separate. Toss the salad with the dressing when you’re ready to serve.