Arugula-Spinach Salad Featuring Couscous
For work, I tend to pack my lunches. My wallet is a little heavier and my waistline a little happier not constantly going out for lunch.
Perhaps spending the majority of the day sitting in front of a computer screen contributes to my desire to pack healthy lunches. Eating greasy/sodium-ridden foods and then proceeding to sit for another 4-5 hours is setting the table for a lethargic-fight-the-yawns afternoon.
However, a well-packed salad with multiple textures and fresh produce is always enticing to the veggie lover. Being resourceful, my salads tend to be a conglomeration of whatever I have in my kitchen. Almost anything is game to be tossed in a salad since my fridge tends to feature mainly unprocessed foods – some salads have turned out “interesting” while others have pleasantly surprised my palatte. Lately, I have been tossing in couscous or quinoa side dish leftovers and have enjoyed the change in texture and the flavors the prepared grain adds.
Today’s salad features a fresh arugula-spinach-greens blend, carrots, and tomatoes coupled with an almond-apricot-couscous salad, and topped with a balsamic-yogurt dressing – this salad is packed with protein and vitamins, as well as tasty flavors.
Ingredients (rough measurements since I rarely measure when making a salad):
- 1 ½ – 2 cups Spinach, Arugula, Greens Blend
- 1 whole carrot peeled and diced
- 1 Roma Tomato, diced
- 1 oz fresh mozzarella, diced
- ½ -1 cup Almond-Apricot Couscous Salad
- Add a little seasoning to preference: oregano, basil, fresh ground black pepper, garlic powder, and salt.
- 1 – 2 Tbsp Balsamic Vinegar
- 1 Cup Plain Yogurt
- 1 Tbsp Slivered Almonds (I like seasoned cracked black pepper silvered almonds)
Pack yogurt and silvered almonds in separate containers. Throw everything else in a bowl. Drizzle on balsamic vinegar.
Note 1: The Almond-Apricot Couscous Salad already has olive oil, which is why I did not add any oil to the balsamic vinegar.
Note 2: This is a two-untensil meal: the downside to couscous: it is a tad difficult to eat with a fork.