Eclectic Food: Workday Salad

When I was younger, I thought I hated salads.  My only experience with salads were the ones they served for school lunches, with shredded iceberg lettuce and sometimes two carrots.  It wasn't until I got to college, land of horizon-expansion and unlimited all-you-can-eat buffets that I realized I do, in fact, like salads.  I just despise shredded iceberg lettuce and low-quality vegetables.

The great thing about salads is how you can literally only have things you like on them.  They're super adaptable--if you don't like one thing or another, switch it out or omit it entirely.  I usually use a baby spinach/kale mix ('cuz I'm fancy) for my greens, shrimp or crab for my meat, and fancy salad dressing.  You can make your salad however you want--I promise I won't tell!


Simple Workday Salad

You need:
Leafy greens of your choice
Frozen mixed vegetables
Meat/protein source of your choice
Salad dressing
Tupperware

1.  Fill your lunch-sized Tupperware with your leafy greens.  Don't worry about leaving space for the other veggies or meat--it'll settle once it's prepared.
2.  Fill a smaller Tupperware with your frozen vegetables.  With frozen mixed vegetables, you want to avoid the cheap stuff because it's going to be low quality.  For my salads I'm partial to stir-fry mixes, but you get what you prefer!
3.  I generally put my protein source in a small sandwich bag.  While I like to warm the meat up, it usually takes less time to heat up than frozen veggies.
4.  Put your salad dressing into a teeny tiny baby Tupperware.  Let's be real, salad dressing is the only reason Tupperwares that small have been invented.
5.  To assemble, warm up your frozen vegetables and meat if desired.  Put the veggies and protein on your leafy greens, and drizzle salad dressing over them.  Enjoy!