This kale is treated like romaine lettuce in a caesar salad. The bitterness of the greens is delicious alongside the rich, fatty dressing. You could also use Swiss chard. If you’re worried about the raw yolk in the dressing, feel free to omit it. I riff on this salad all the time, adding extra vegetables, playing with the dressing, using different cheeses, adding leftover protein or I leave it just as it is here, a delicious kale caesar salad. Keep reading
Noodles tossed with the ingredients from a classic Greek salad — the fourth day of noodle salads for a week’s worth of different noodle-based lunches. See the full post with all recipe links here.
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Noodles tossed with lemony broccoli pesto! I made this recipe when my broccoli was past its prime and it was a great way to get the flavor back so don’t feel like you have to use perfect, fresh broccoli. This is the third day of noodle salads for a week’s worth of different noodle-based lunches. See the full post with all recipe links here.
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Rather than the usual recipe plus explanation of why you should try it, this week I thought I’d give you a week’s worth of lunch plans. It’s the summer. Did you guys notice? It’s hot. Here’s what happens for me when it’s like this. My appetite goes down during the day and I basically just want to eat watermelon. Then the sun goes down and I’m ravenous and cranky. Not the best or smartest way to live. I think we can all agree.
Enter cold noodle salads. I can always make room for some cold noodles for lunch! And they are so fast. The slowest part is waiting for the water to boil for the noodles. So let’s get efficient and commit to noodle lunches all week and cook them all in one big batch. Then all you have to do is grab your cooked noodles and toss them with whatever you have in the fridge. And did I mention this is pretty darn inexpensive?
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