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The working lunch
By JANET K. KEELER
Published January 17, 2007
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 is a week's worth of ideas, and one important tip, to make desktop dining more palatable. Janet K. Keeler, Times food and travel editor Salad Survival Tip 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. Sources: Janet K. Keeler, www.about.com, www.cooks.com, Everyday Food MONDAY Workday Salad Nicoise - Cooked green beans - Grape tomatoes - Black olives, such as kalamata - Quartered hard-boiled 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 scallion - 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
[Last modified January 16, 2007, 11:45:04]
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