Tuesday, 4 March 2014
Real Fast Food: Salad to Go
Salads are awesome. Leftover salad the next day? Not so much.
It's really convenient to be able to make food at night to take with you the next day. But the salads that last tend to be loaded with processed food or have a high carb load. I'm thinking here of the famous potato or pasta salads. They can live in your fridge for days which is awesome. But there's barely a whiff of protein or leafy greens. And the dressing might be good and healthy? Or it could be that schmeggy sweetened mayo that you buy in large quantities at wholesale outlets. I digress.
This tomato and bocconcini salad to go has some green, red, and white. It's got protein, isn't too heavy on the carbs, and the dressing is simple and tasty. It's got all the flavours of summer so it's kind of like taking a mini-vacation. You can make parcels as pictured above or if you are using cherry tomatoes and small bocconcini you can use skewers or long toothpicks and make salad-kebabs.
Tomato Bocconcini Salad to Go
4 organic tomatoes
Fresh basil leaves (washed)
Bocconcini Cheese (otherwise known as Buffalo Mozzarella)
1/2 cup olive oil (cold pressed extra virgin - good quality)
3 tbsp balsamic vinegar
1 clove of garlic crushed - optional
1 tsp lemon juice (freshly squeezed) - optional
1 tsp dijon mustard
1/4 tsp salt
1/4 tsp pepper
Slice the tomatoes 3/4 of the way through without cutting through to the bottom. Slice the cheese and slide into the tomato slots. Wedge a basil leave into each slot. In a bowl mix all the remaining ingredients to make the dressing (alternative: can also dump everything into a small jar and shake it). Drizzle the dressing over the tomatoes right away or take it with you in a separate container to put on later.