As a full time employee and part-time law student, healthy salads that are easy to make and that stay well for a few days are key. The three salads below are my go-to salads to make to prep for busy weeks
Ramen Salad: a very close family friend has been making this salad for years, and every time it's on the table, I can't get enough of it. It has quickly become one of my go-to recipes for when I am busy, and now I prepare it regularly for lunch. If you’re a fan of Asian-inspired salads like I am, you’ll find it’s the perfect blend of fresh flavors and a good crunch
Ingredients (yields about 6 servings)
Salad
- 1 red cabbage
- 1 bunch green onions, chopped
- 1 cup toasted almonds (slivered is best)
- 4 tbsp sesame seeds
- 2 packages Sapporo Ramen Original Flavor, uncooked and broken into small pieces
Dressing
- 2/3 cup peanut oil
- 6 tbsp white distilled vinegar
- 4 tbsp sugar
- 2 packages of Sapporo Ramen Seasoning (from the package)
- Dash of black pepper
Directions: Mix all salad ingredients in a big bowl. In a separate small bowl, whisk together all dressing ingredients. Combine in large bowl and enjoy
La Scala Inspired Chopped Salad: I came across several variations of the La Scala chopped salad trending online and decided to give it a try. It is simple to make and absolutely delicious
Ingredients (yields about 4 servings)
Salad
- 1 one head romaine lettuce
- 1/3 cup of shredded mozzarella
- 1/3 cup chickpeas (can roast the chickpeas in the oven at this temperature)
- 1 package of hard salami of choice
Dressing
- 3 tsp dijon mustard
- 1/3 cup olive oil
- 2-3 tbsp red wine vinegar
- 1-2 cloves of garlic, minced
- 1/4 cup freshly grated parmesan cheese
- dash of salt and pepper
Directions: Mix all salad ingredients in a big bowl. In a separate small bowl, whisk together all dressing ingredients. Combine in large bowl and enjoy
