Spring Green Salad

April 5, 2012
Lunches are difficult for me. Are they difficult for you? The whole process of packing a lunch, trying to find something in the fridge that will transport well and keep me filled throughout the afternoon. Something that’s not going to stink up the office fridge (which is already its own kind of disgusting). It’s really a drag, isn’t it? But since I’m trying to eat out less during the week and save us a little extra money, brown-bagging it is the way to go. 
A couple weeks back, I made an effort to specifically buy ingredients that would make for a killer salad. Avocados, feta cheese, hummus. And then I proceeded to eat this salad four days in a row. Sometimes when something is that good, you don’t get sick of it. 

From a vegetarian’s perspective, this salad also meets my need for protein thanks to the hummus and cheese, and healthy fat from the avocado. Though you certainly don’t need to be a vegetarian to enjoy it, since my husband found it equally delicious.

Now it’s your turn: What are your favorite ‘sack lunches’ to take to work? I’m always looking for new ideas to add to the mix. 
Spring Green Salad
Makes 1 serving 
*1 1/2 cups chopped Romaine lettuce
*1 oz. crumbled feta cheese
*1/4 of a medium avocado, peeled and cut into pieces
*2 tablespoons hummus
*2 tablespoons Ken’s Steak House Light Caesar Dressing (my favorite, but any light Caesar works)
*2 slices French baguette (optional)
*Place Romaine in a sealable plastic lunch container. Top with the feta cheese, avocado and hummus. Place the dressing in a small container and toss right before serving. Serve with baguette, if desired. 
Happy Cooking!


  • Reply Liz @ Tip Top Shape April 5, 2012 at 1:31 pm

    I like taking soup to work. I do bring a lot of salads, though.

  • Reply justinelorelle April 5, 2012 at 2:21 pm

    Lunch is a tough one for me, too. Mostly because I completely burnt myself out on turkey sandwiches, and now I would much prefer something that tastes like a real meal. Leftovers are my favorite, but if I don’t make enough the night before I’m out of luck. I love anything avocado, though, so I might have to try this!

  • Reply Katie (Sweet Tater Blog) April 5, 2012 at 2:54 pm

    that looks amazing. i want it right now.

  • Reply Cindy @ The Flipping Couple April 5, 2012 at 3:17 pm

    I eat a salad at the office almost everyday. My favorite would be greens/tomato/cucumber/sweet pepper/feta/avacado and grilled chicken. I usually don’t add dressing because of the transportation factor. Yours looks incredibly delicious!

    • Reply Wanda in Edmonton April 9, 2012 at 2:26 am

      Cindy, I bought some Tupperware minis for dressing. They hold only 2 Tablespoons. I fill them with my fav low-calorie dressing and put them in the dish with the salad, then cover the whole thing with a slightly damp paper towel to keep the salad fresh. Snap a lid on top of the salad dish and it is all there, ready to go, at lunch time..

  • Reply Samantha Clark April 5, 2012 at 3:28 pm

    I love making quinoa and adding black beans and sharp cheddar cheese. Quinoa is a lot sweeter than you would imagine. I gave up meat entirely for lent, so I’ve also been trying to add protein in little ways I can. If all else fails, it’s a tub of local hummus from the Community Mercantile and a box of sunflower crackers with a cheese stick! I usually keep a small tub of hummus in the fridge at work and a box of crackers at my desk so it’s there when I need a snack or protein burst.

    • Reply Wanda in Edmonton April 9, 2012 at 2:22 am

      Samantha, I am a fan of hummus, as well. Spread some on a Melba toast and I feel more satisfied than if I had a snack much higher in calories.

  • Reply Anne McCormick April 5, 2012 at 6:42 pm

    Lunches are so difficult! This salad looks delish. Please share more ideas in the future!

  • Reply Rachel @ My Urban Oven April 5, 2012 at 6:44 pm

    On Sundays the boy and I do our week shop. We stop by Sam’s club for bulk lettuce, fruit and veggies. Then I take it all home and clean it all. I pack all our lunches on Sunday so I can just grab as we need to. This also is helpful because if it is already packed you feel guilty leaving it behind for a fast food lunch. Also buying in bulk on veggies and lettuce totally cut down the grocery bill! I also add in 2 slices of bread with mustard and some extra meat for the boy to have a sandwich with his salad. Also have you seen IowaGirlEats.com recipe for DYI Frozen burritos?? I made them last weekend and they are the PERFECT breakfast!

  • Reply UrbanWife April 5, 2012 at 7:48 pm

    This salad is a lovely way to get a filling lunch! I would say that 99% of the time, we bring dinner leftovers to lunch. The 1% is usually some couscous, chickpeas, tomatoes, romaine and any other assorted veggies I can pull together, finished off with some Annie’s Naturals Tuscany Italian Dressing. So delish and quick to put together if I’m scrambling around in the morning.

  • Reply Kristel April 5, 2012 at 10:54 pm

    I have started my self a list of things I can make for lunch/dinner on Sunday that work well in lunches, but its pretty standard stuff: veggie lasagna, TVP sloppy “joes”, soups (like TVP chili). I have also recently started doing veggie wraps that I make fresh each morning.

  • Reply Chelsy Ethridge April 5, 2012 at 11:53 pm

    I make turkey lettuce wraps, take a leaf of romain, spread with hummus (or your fave dip, spread, etc), place roasted lean deli turkey breast over hummus, and roll up. Lately I have been adding apple slice as well! Sooo yummy!

  • Reply Deanarooks April 6, 2012 at 5:35 pm

    Now take this salad and roll it up in a wrap. I love to do that so I don’t have to transport the fork and bowl. I can wrap the wrap in saran wrap and it is good to go!

  • Reply Anonymous April 8, 2012 at 11:18 am

    Yummy salad Madison! Do you have any tips for substituting applesauce and agave for white and brown sugar? I have trouble with the consistency. Thank you!

  • Reply Wanda in Edmonton April 9, 2012 at 2:19 am

    I like salads or soups for lunch. I generally make up my lunch from the previous evening’s dinner. In fact, I often make extras specifically for that purpose. One of my fabourite things is a salad made from mixed spring greens, feta cheese, candied pecans and some sort of dried fruit – right now dried cherries are a favourite, but I also like dried blueberries, dark raisins and the ubiquitous dried cranberry. I really like cheese, but if I have leftover chicken or salmon, I will take that instead. I heat the protein inthe mocrowave and then put it on the salad. I like a locally made balsamic vinaigrette that has only 15 calories per Tablespoon. But sometimes, I make my own apple juice vinaigrette, going light on the oil.

    If I am feeling especially hungry, I will also take some apple slices that I dipped in lemon juice. I take a small yogurt for dip.

    Another lunch that I like when I am in a big rush and don’t have time to make up a salad is plain yogurt with applesauce, cinnamon and nutmeg, heavy on the nutmeg. Along with the yogurt, I will take a couple of rye or multi-grain crispbread, sharp cheddar and a couple of turkey pepperoni sticks. I always have celery sticks or carrot sticks sliced up and chilling in water in the fridge. A handful of those in a Ziploc snack bag is always good to munch on mid-afternoon or to have on the way home, so that I am not ravenous while preparing dinner.

    Sometimes I make Borscht or a very thick veggie soup and take that instead of salad. In a pinch, even seasoned, stewed tomatoes is a nice change from a salad.

  • Reply J January 4, 2013 at 4:11 am

    What other dressing do you think would work with this? Sound great, just don’t like Cesar. Thanks!

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