All week I've been eating salads for lunch. This one started out with a bed of organic baby spinach and Iceberg lettuce.Then sliced strawberries were added along with strips of orange bell pepper.
Then I added a diced Roma tomato and some Garbanzo beans. I like to open a can and run cold water over the contents to drain the beans. I use the lid as a strainer or sometimes break out my colander. Then, transfer the washed beans to a covered container for use during the week. I do the same thing with organic black beans.
To top the salad off I added a boiled egg and served it with Raspberry Vinaigrette dressing.
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| Baby Spinach leaves and a sliced strawberry |
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| Strips of orange bell pepper and Garbanzo beans for protein |
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| Diced Roma tomato |
Topped off with a small amount of shredded Queso Quesadilla cheese and a boiled egg, this was truly a filling lunch.