My salad always consists of spinach, carrots, red cabbage, beets, zucchini, broccoli and quinoa. I sometimes add baked tofu, regular tofu, edamame, kidney beans, garbanzo beans, or nuts and seeds for additional protein. For the dressing, I usually whip up a quick ginger-soy, lemon-tahini or balsamic vinaigrette. I prep all of my ingredients on Sunday and place them in sealed containers in the fridge. Makes it so easy to pack your lunch and go knowing that you're going to eat something healthy and delicious during the day. I just love it!
Oil Free Ginger-Soy Dressing:
1/4 cup tahini sauce (I like Trader Joe's brand)
2 tbsp Bragg Liquid Aminos, or Tamari, Nama Shoyu
1/2 tsp grated ginger root
2 tsp black sesame seeds
Several dashes of red hot pepper sauce
Black pepper to taste
1/4 cup filtered water (more or less for desired consistency)
- Whisk all ingredients together in a bowl and chill until ready to use.