lunch for work(salads)
crazyhazy
Posts: 316 Forumite
I'm looking for inspiration, for the last couple of weeks I have been bringing home made soup in a flask in for my lunch with a roll. However as it's getting slightly warmer, was thinking this is too hot. I've been bad today and bought a pasta salad from sainsburys (a treat cos it's friday, oh and I slept in!). It was really nice but I'm just not sure about making this sort of thing myself and how well it will keep, I prefer to make stuff the night before.
So, can anyone give me any nice salady recipes, I like pasta, tuna, prawns, usual salad stuff except tomatoes and beetroot (although will have a little tomato). Am mainly stuck on dressing ideas. Thanks in advance.
So, can anyone give me any nice salady recipes, I like pasta, tuna, prawns, usual salad stuff except tomatoes and beetroot (although will have a little tomato). Am mainly stuck on dressing ideas. Thanks in advance.
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Comments
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We usually make our own salad dressing and keep it in the fridge - lasts a while. We don't stick to a particular recipe, usually a combination of wine vinegar, olive oil, salt, pepper and mustard. We pop it in a jar and adjust quantities to suit taste.
For a basic French dressing the ratio is 4 tablespoons oil to 1 tablespoon white wine vinegar, half teaspoon french mustard, pinch of sugar, salt and black pepper.
I take a lot of salads to work, I always add tinned beans to a salad - chickpeas, kidney beans, butter beans, etc.
Another nice salad, is a Nicoise salad, my version consists of lettuce, green beans (cooked), new potatoes (cooked), tuna, hard-boiled egg, tin chick-peas, cherry tomatoes (obviously you would omit these!) onion - eg red or spring onion, & black olives. I drizzle any type of salad dressing over this. You could also use tinned salmon or cooked prawns instead.
You could prepare a pasta salad the night before, I sometimes prepare things in advance but keep some of the ingredients in separate tubs in the fridge, then mix them all together when I'm ready to eat. That way my lettuce doesn't go soggy!
For a pasta salad you could mix cooked pasta with chopped peppers, onions, mushrooms, tuna, sweetcorn then add a dollop of mayo and a bit of black pepper. You could make this one the night before, it would keep fine.0 -
I'm not keen on cold pasta so tend to opt for making a rice salad. My fav has got to be tuna, egg, onion and mayo - make it as stodgy or as sloppy as you like - you can add the normal sweetcorn, cucumber etc too depending on taste.
I've always liked lidl's salad dressings and normally have a few different ones in the fridge - you could always decant a small amount to take with you to add at lunch time."Start every day off with a smile and get it over with" - W. C. Field.0 -
i find the best way to make a salad dressing is to mix everything up in a jam jar, put the lid on and shake like mad!!!!!!
This is also an easy way to transport the dressing for picnics, or to work.
Oh, and one last plug - it means less wahing up as no bowl, whisk etc!!!!!r.mac, you are so wise and wonderful, that post was lovely and so insightful!0 -
Salads basis - choose one; pasta, rice, cous cous, potatoes
then add tuna, prawns, cooked chicken, ham, diced pork/beef...or any meat/fish substitute
then add salad items, onion, mushrooms, peppers, carrots, olives etc
then add mayo/salad cream
(if not adding mayo/salad cream - then try, vegetables ie courgettes, aubergines, peppers cooked in oil and herbs in the oven and then cooled - mix with pasta or rice or cous cous)
mixed leaf salad with cucumber, toms, onion, peppers etc with sliced cooked chicken or prawns etc.
Salad dressings; olive oil, white wine vinegar, lemon juice or balsamic vinegar, mustard, pinch of sugar - mix well0
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