Wednesday, August 3, 2011

Chopped Salads

chopped salad

There is actually a chopped up heart of romaine under all that...

I'm embarrassed to tell you how long it took me to get together chopped salads for lunches at work. I had to get a cutting board and a knife for work, I had to get a pretty bowl and a fork—I had a fork at work, but it disappeared—I had to organize myself to make hard boiled eggs, I had to figure out what to do with the kidney beans... LIFE IS HARD.

I have a really, really short fuse for cooking these days. If I'm going to spend any time at all cooking, it has to feed me now and feed me a couple more meals later. I couldn't make myself boil two eggs just for later in the week, I can only boil three eggs and have a chopped salad for Sunday lunch and then two more chopped salads for work lunches.

It works out, because hearts of romaine come packaged in threes.

3 eggs
a can of kidney beans
3 Tbsp cider vinegar
1 tsp sugar
1/4 cup olive oil
a package of hearts of romaine
1-1/2 avocados
3 plum tomatoes

Put the eggs in a pan with enough cold water to cover, and bring to a simmer over high heat. Cover the pan and remove from heat. Let eggs sit for ten minutes, then drain and cover with cold water.

Drain and rinse the kidney beans. Whisk together the vinegar, sugar, and olive oil right in a takealong container. Toss the beans in the vinaigrette.

Trim and chop a heart of romaine, and top with a diced half avocado, tomato, egg, and a third of the kidney beans for your Sunday salad.

For work, you bring the other two hearts of romaine, an avocado, two tomatoes, two eggs, and the rest of the kidney beans in the takealong container.