Do you run out of lunch options? Are you in a lunch rut? This month's Recipe Redux challenge is aimed at helping you find healthier options for your mid-day meal.
Limpin’ Along for Lunch
Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question head-on with creative ideas. Please share your healthy lunch recipe – so we can swap it into our own rotation.
Salads are a nice way to get in lots of veggies to meet your quota for the day. Salads though may not be very filling unless you add protein sources to your salad. One of my favorite salads to make and also order if I go out is antipasto salad. Antipasto salad is an Italian appetizer or salad that consists of a variety of meats and some vegetables.
The meats though are deli type cured meats. I know many of you may avoid these type of meats, however, the German in me loves them. I don't eat these types of meat on a regular basis, so I feel that I can indulge once in a while. I do eat Italian hoagies once in a blue moon too.
We all have nights when we just don't have time to cook. We might order out from our favorite pizza parlor once or twice a month. My hubby and I don't usually get pizza. We split an antipasto salad.
Making an antipasto salad at home gives you the ability to control the ingredients and make the salad a bit healthier. The salad that I order has tons of meat, actually too much meat, so I reduce the amount of meat that I use in my own recipe. You can also get creative and add any vegetables that you want.
Lighter Antipasto Salad
- 1 Romaine heart chopped
- ⅓ cucumber sliced
- 6 cherry or grape tomatoes halved
- 4 artichoke heart pieces
- ¼ cup roasted peppers sliced
- ¼ cup mushrooms sliced
- 1 slice provolone cheese sliced into strips
- 1 slice ham sliced into strips
- 1-2 slices genoa salami sliced into strips
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- pinch of salt pepper, red pepper, and oregano
- Combine all salad ingredients.
- Whisk together all dressing ingredients until thoroughly combined.
- Pour dressing over salad.
- Serve immediately.
- Serves 1-2.
What is your favorite lunch? Do you make something at home or go out for lunch?
Sara @sarahaasrdn.com says
Yum! I want this right now! Thanks for a lovely recipe Jennifer!
Jennifer Lynn-Pullman says
Looks tasty! From the photo but not in your ingredient list, do you also add some green peppers in there (pepperoncini or banana pepper?). And I'm curious if you use jarred-marinated or fresh mushrooms?
Jennifer Lynn-Pullman says
I don't add green peppers or hot peppers. You certainly can, but they give me heartburn. I used marinated mushrooms, however fresh are fine to use.