My lunch today (MLT) was what I eat most days….a big, fat, crunchy, tasty salad. I love salads. I love them all most as much as cookies, that’s how much I love them. Anyway, back to the subject at hand. This is a great low carb lunch that is both satisfying and delicious. I always have the following on hand for my big salads: romaine, radishes, seedless cucumbers, mini red peppers, olives, red onions, various cheeses, and lastly tuna packed in oil.
The beauty of this salad is all the variations you can make.
Greek: olives, feta, onions, cukes, tomatoes, peppers
French: tuna, green beans, hard boiled eggs, olives, capers, tomatoes
Buffalo: celery, red onion, blue cheese, buffalo chicken
Chef: ham, turkey, cheddar or swiss, hard boiled egg
Big Max: ground beef, pickles, onions, cheddar, thousand island dressing
Mexican: taco meat, cheddar or monterey jack, tomatoes, black olives, avocados
Antipasta: salami, roasted red peppers, provolone, artichoke hearts, olives, ham
Fajita: fajita chicken, onions and peppers, tomatoes, cheese, sour cream
Match the appropriate dressing with each salad. For instance Greek salads lend themselves better to a olive oil and vinegar type dressing or a lemony vinaigrette. The Big Mac works well with thousand island dressing and the Mexican and Fajita are good with either a simple vinaigrette, spicy ranch or a citrus cilantro vinaigrette. There are a lot of good recipes for dressings all over the internet. When in doubt a good oil and vinegar plus some garlic, herbs and spices work great.