Tonight I made Chipotle Sweet Potato & Guac Tacos again, and they were wonderful. If you microwave the sweet potato before mixing it all together, it really takes about 10 minutes from start to finish. It's amazing.
Last night I made this Italian-ish chopped salad. I made enough to take the rest for lunch today, which was an excellent idea because it did, indeed, pass the lunchbox test! I know it's a simple idea for a salad, but you know how much I rely on recipes. I really enjoyed this a lot. I would make this again. In fact, I'd make more of it for lunches this week if I had more olives and red peppers!
Italian Chopped Salad
Vegetarian Times, March 2009
This hearty lunch salad is packed with fiber (to fill you up) and protein (to provide you with sustained energy). Once you get the hang of making it, there are endless variations you can try with your favorite beans, dressings, nuts, and salad greens. Be sure to choose a dressing made with polyunsaturated and/or monounsaturated fats, or simply dress the salad with olive oil and vinegar.
10 grape or cherry tomatoes -- halved
5 1/2 cups cooked chickpeas -- or 1 15-oz. can chickpeas, rinsed and drained
4 ounces low-fat feta cheese -- crumbled
1/3 cup low-fat Italian dressing
1 roasted red pepper -- rinsed and cut into thin strips
10 pitted kalamata olives -- sliced
4 pepperoncini peppers -- seeded and sliced
3 tablespoons pine nuts
1 tablespoon balsamic vinegar
1 head romaine lettuce -- chopped into 1-inch pieces
Toss together chickpeas, tomatoes, feta, dressing, roasted red pepper, olives, pepperoncini, pine nuts, and balsamic vinegar in large bowl. Let stand 15 minutes to marinate. Fold in lettuce, and season with salt and pepper if desired.