We meal-prepped this salad on Monday, and it's still delicious on Friday! I think this is our favorite salad to meal prep. Different combinations of herbs, beans, and veggies keep it from being boring!
Description:
★★★★★
This looks more complicated than it is! Don't be daunted, as it's really quite simple. It's a wonderful way to meal prep using herbs, kale, cucumbers, and tomatoes from the garden.
This bright and lemony grab-and-go salad for lunch keeps well in the fridge for up to 5 days.
Use almost any herb from your garden (see notes), and choose either feta or mozzarella cheese.
Makes 5 salads
Ingredients:
About 3/4 of a 1-pound package of orzo, cooked & drained
1 bunch kale, cigar rolled and sliced into ribbons OR spinach
1-15 oz. can garbanzo or white beans, drained & rinsed
1 large or 2-3 small cucumbers
1 large tomato or 1 pint of cherry tomatoes
1/2 red onion, chopped (pickled is fantastic), artichoke hearts, and olives
1-8oz cheese of choice (see notes)
Herbs of choice (see notes)
Directions:
Cook and drain the orzo according to package instructions.
Whisk together all of the ingredients for the dressing. Taste and adjust the seasonings.
Divide the dressing evenly among four lunch containers.
In order, add kale, garbanzo beans, cucumbers, tomatoes, and red onions—top with orzo pasta and, lastly, the cheese.
Tightly cover the containers and place them in the fridge for up to five days. To eat, mix the ingredients and enjoy right out of your lunch prep bowls!
Notes:
Be sure to add the ingredients in order, and feel free to substitute ingredients based on what is growing in your garden.
You can make this Greek style by adding a 1-8 ounce package of feta cheese (crumbled or chopped into small cubes) with basil, dill, mint, oregano, parsley, and summer savory.
For an Italian salad, add 1-8 oz—package of mini-mozzarella balls mixed with basil, oregano, and parsley.
Happy cooking!
Feel free to message me with any questions or concerns.
~ Leah Brooks
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