Though we aren’t staunch advocates of eating at your desk (even though we do it all the time), bringing lunch from home is a good way to save money and calories.
When you can’t stand the thought of one more low-fat, low-calorie, low-sodium protein-with-pasta microwaveable entree, consider the salad.
You could eat salad five days a week and never get bored as long as you change the flavors. Look for interesting dressings or make your own. You decide if they should be fat-free, low-fat or fully loaded.
Think about global flavors: Asian, Latin, Southwestern or French. Adding protein to the greens will hold off hunger longer, though it is smart to have some fruit and nuts handy for later in the afternoon. Here are ideas for making desktop dining more palatable.
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A work week’s worth of ideas
A few tips will improve your salad experience. Pack wet items separately from dry. For instance, tote croutons in a plastic bag; they’ll get soggy with the lettuce. Also, salad dressing should be in a separate container. Packing ingredients this way may require more time but you’ll be satisfied at lunch and less likely to head to the candy machine. For less morning stress, get your lunch together the night before.
Monday
Workday salad Nicoise
Cooked green beans
Grape tomatoes
Black olives, such as kalamata
Quartered hard-cooked eggs
Quartered cooked and peeled red potatoes
Chunks of canned tuna (packed in olive oil is tastiest)
Olive oil vinaigrette
Tuesday
Chopped Mediterranean salad
Whole-wheat pita cut into small squares
Chopped romaine lettuce
Canned chickpeas, rinsed and drained
Cucumber, peeled and diced
Sliced green onion
Cherry tomatoes, quartered
Crumbled feta cheese
Dressing:
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and black pepper to taste
Wednesday
Chicken taco salad
Shredded iceberg lettuce
Cooked chicken pieces (heat in office microwave before tossing on salad)
Kidney beans
Black beans
Diced cucumber
Black olives
Shredded cheese
Chopped tomatoes
Dressing (sour cream mixed with salsa)
Crushed tortilla chips
Thursday
Bistro beef salad
Cooked penne pasta
Baby spinach leaves
Slices of leftover steak
Chopped tomatoes
Sliced cucumbers
Sun-dried tomato or roasted red pepper prepared vinaigrette
Friday
Get-their-goat cheese salad
Spring greens
Green grapes
Peppered (or plain) goat cheese crumbles
Walnut halves
Honey-mustard dressing
