Anyway, it happened to me this morning after I made what I call my Friday Salad.
When it comes to lunch, I’m pretty consistent in what I eat. Lunch for me usually consists of a huge salad with all sorts of veggies and topped with some grilled chicken. If I’m lucky, I’ll have a cup of one of Alyssa’s homemade healthy soups on the side.
My Friday Salad is so named because I’ll go through our fridge and take all the leftovers from the week (within reason) and dump them in my salad. This makes for a little excitement come lunch time. Hey, when you’re sitting at a computer all day on a beautiful Friday, anything helps!
So here’s what I had in my salad today, which by the way was one of the best I’ve ever made…
(All of these ingredients are organic except the olives and avocado. Most of the produce is from our local farmer’s market, so it’s very fresh.)
Canned Black Beans
Grilled Yellow Squash
Grilled Chicken Breast
Drizzled Extra Virgin Olive Oil and Balsamic Vinegar
As you can see in the photo, it’s a pretty colorful salad. It definitely represents one of my food rules – Eat a Rainbow Often.
What have you experimented with in your salads?