March 3, 2017

Bring-to-Work Salads and Healthy Ranch Dressing

I told you guys on Monday that I am a total creature of habit, and basically eat the same salad for lunch every day. Well, I decided to share with you how I go about planning those salads, AND how I've learned to make my own ranch dressing. 

If you spend about an hour on Sunday prepping, it pays off so much during the mornings. Before I leave the house, I just grab my salad, a snack, and usually a breakfast (which has lately been overnight oats). I leave a jar of dressing in the fridge at work and bam. Ready to eat once lunchtime comes.


My grocery list looks extremely similar each week because Dave and I don't really stray much from what we like. After grocery shopping on Sunday morning (this is my Sunday ritual, grab a latte, shop, and prep), I unload all the groceries and get to work.

Often I chop as I add, but for reference, I wanted to lay everything out so that you could see it. These ingredients are enough for 6 salads.


When I'm shopping for this, I typically buy:
-1 pack of three romaine hearts
-2 heads of broccoli
-3 cucumbers
-1 can of garbanzo beans
-1 red onion
I always add sunflower seeds to my salads, but that I buy every other week. Sometimes I add chicken,  snow peas, mushrooms, cheese, etc, but that is really just what I feel like adding at the time

And now for the star of the show:


Making my own salad dressing has been SUCH a game changer. I don't worry about nasty chemicals and the hidden sugar that is in tons of salad dressings. I am a big fan of ranch dressing, so of course I had to do some research on this one. This is based on this recipe which is Whole30 approved and is about 80 calories per serving.

This ranch is so stinking good, and really, REALLY easy to make. I make a batch once a week, and between Dave and I, we always finish it.

Ingredients
-1 egg
-1 cup light olive oil
-1 tsp apple cider vinegar
-1/2 cup almond milk
-1 ranch packet
-garlic powder to taste

Directions
1. Using an immersion blender, blend together the egg, oil and the ACV. This makes a very basic mayonnaise. I recommend starting with the blender in the bottom (where the egg should be) and slowly lifting it to the top.
2. Add almond milk to loosen the mixture up. This should be the consistency that you want in your salad dressing.
3. Add ranch packet and garlic powder to taste. Blend this together with the immersion blender.
4. Store in a sealed container (I use a recycled pickle jar!). This should be good for about 7 days.

Some people are a little weird about raw egg in their dressing, but honestly... I eat raw cookie dough that has egg in it, so what's the difference? And to make the mayo base (which is pretty much all ranch dressing), you need that egg.

Do you make your own salad dressings? It is so easy, and I would love to hear if anyone has their own recipe that they love!

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