I work 12-to-14 hour shifts so I eat all my food at work on those days. So here’s my prep for this week: chicken and rice with mixed veggies, sausage, beans and rice, squash, beet salad with blue cheese and egg, chicken caesar salad, apples and peanut butter, and a popcorn snack for the commute.
by Epthewoodlandcritter
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Please post your lists of ingredients!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
Beet Salad:
4 large beets, peeled, cooked, chilled and diced
3 oz blue cheese
Mixed spring greens
1/8 cup oil
1/8 cup red wine vinegar
1 tablespoon seedless raspberry or blackberry preserves, more or less.
Salt
1/4 cup toasted green pumpkin seeds
4 hard boiled eggs, sliced (optional)
Portion the chilled cooked diced beets into two to four containers. Layer with you g spring greens. Top with the toasted pumpkin seeds, and egg.
Mix the oil and vinegar, salt and berry preserves very well. I recommend shaking them in a small container and then letting them sit overnight, then shaking them again before you pour them over the salad.
Greens don’t keep when in contact with acids and oils. If the recipe is for future prep, separate the dressing and blue cheese into small cups.