Chef salad, Caesar salad, Cobb salad — yawn. We’ve all tried those a dozen times before. Why not try something that you’ll actually be excited to eat? Something that will have everyone in your vicinity fanning themselves and announcing, “Girrrrl, you’re fancy!” when they take a gander at your refined meal.
Okay, maybe there won’t be shock and awe (can we at least get a few fireworks?) over your lunch, but your palate will be dancing like you’re Cameron Diaz watching MC Hammer videos on moving day:
Are you ready for this recipe?
White Bean and Prosciutto Salad
1 bag baby spinach, washed
1 red bell pepper, deseeded and diced
2-3 large carrots, sliced into coins
1 can Cannellini beans (AKA white beans)
1 small container crumbled feta
1 package prosciutto
Salad dressing of your choice (we like balsamic vinaigrette or Italian)
- Toss together the spinach, carrots and red pepper. Divide evenly into four resealable containers, if you’re making multiple meals in advance. Complete remaining steps just before eating each individual salad so it doesn’t get soggy. (Once the beans are opened, store them in a resealable bag or plastic container with lid.)
- Open can of beans and drain any excess juices. Spoon on top of each salad.
- Sprinkle feta onto each salad. Tear prosciutto into bite-sized pieces and scatter onto each salad.
- Drizzle with salad dressing and serve immediately. (Or place it in a to-go cup to add to salad just before eating, if you’re taking this meal to lunch.)