Wednesday, June 8, 2011

Lunch Week 19: Italian Salad

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the week: Italian Salad
Salad again this week. This time with an Italian theme. I start off with some spring mix, then add roasted red peppers, marinated artichokes, capers, sliced pepperoncini, mixed olives, red onions, cucumbers, tomatoes, and shrimp.

The taste was just okay. It needed more shrimp and the excess of preserved ingredients made it kind of sour. No additional vinegar needed in the dressing. I definitely enjoyed last week's salad more.

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