Monday, October 10, 2016

Super Lunch Time Salads: not just for summer

In the Black Hills of South Dakota, we're firmly in the middle of golden October days.

The bison are in their prime, ready to impress the ladies. It is mating season, after all!

And the leaves are gorgeous golden yellow!

So we might think it's time for warm stews and fresh bread, right?

Not for my lunches! I still enjoy a salad a couple times a week, even on the cold and blustery days.

So why do I call this a "Super Salad"? Because of all the nutritious goodness that gets packed in the bowl.

Super Lunch Time Salads

Oh, did I mention that this is easy-peasy? Perfect for a quick grab from the fridge on a busy day?

Start with a bowl of lettuce.

I keep a big bowl of torn romaine and iceberg lettuce in the fridge - it's quick and easy to fill my salad bowl with a bunch.

Then add whatever veggies you have. I added some diced cucumber and a bit of sliced onion.

Next, add protein and healthy fats.

On this day I had some leftover roast beef, and I cut up a small avocado. Yum! On other days I might open a can of tuna, or use some leftover chicken, or a quartered boiled egg.

I usually add a sprinkle of these hulled hemp seeds:

They are nutritious and add a nutty crunchy flavor to the salad.

But to make the salad super nutritious, I add this:

That stuff in the mason jar is wonderful. I got the idea from the Trim Healthy Mama cookbook, but used ingredients I had on hand.

1 cup nutritional yeast (NOT baking yeast)
1 cup Parmesan cheese (the powdery kind, in the green can)
2 teaspoons oregano
1 teaspoon basil
2 teaspoons garlic powder
1 teaspoon onion powder
2 Tablespoons dry parsley flakes

Mix all of these together (I put them in a one quart mason jar and shake), and keep it in the refrigerator.

Sprinkle it on salads, eggs, soups...whatever you want.

I use just over a teaspoon on my salad.

And add whatever dressing you want to use. Ranch goes well with the beef and avocado!

That's it! All you have to do is toss it around a bit and munch down!

And on those really cold days? I add a cup of steaming hot beef or chicken broth to my lunch.

Do you eat salads in the fall and winter?

Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.

Stop by Jan's website to learn more about her books:


  1. I made a similar salad for my husband for dinner last night except it was leftover TBone instead of roast beef.

    My daughter is a huge fan of nutritional yeast. I borrow some from her, but I really need to get some of my own. I was just looking at a recipe I want to make that included it.

    I'll eat salad any time of the year I can find good greens.


    And Happy Thanksgiving to our Canadian friends!

    1. I thought you probably made sure salads were on your menu year 'round, Cate!

      Of course, our ancestors had to make do without greens for at least half the year. That's one aspect of modern life that I sure appreciate!

      And yes! Happy Thanksgiving, Canada!

  2. Yes, I enjoy eating salads all year. So many ways to fix a salad that I never get tired of eating them.

    1. There are tons of ways to do salads, aren't there?

      Thanks for stopping by, Marilyn!

  3. Jan, I've seen several recipes with nutritional yeast lately. I must try it! I love this idea. Now I have to ask a dumb question. Do you mean you sip the broth separately? Or do you add it to the bowl to make it kind of like a noodle bowl without the noodles? :)

    1. Oh no - just a separate cup of soup. Like when you order soup and salad at a restaurant.

      Although...hmm...if you substitute cabbage for the lettuce... :)

  4. We enjoy salads for lunch 2-3 times a week! We use romaine lettuce with chicken or tuna or cold cuts. We prefer ranch dressing and have these as additions (if wanted)...beets, tomatoes, sesame sticks, dried apricots, prepared fried onions, bacon, cheese. Where do you find the nutritional yeast??
    An 87 yr. old lady got me started on apricots...sooo good for you.