I make a batch of this Chopped Chef’s Salad each weekend to have for lunch during the week ahead. This has been my secret to healthy eating while being a working mom. We all know how hard it is to keep everything going when the kids are at school. Batch making my lunch at the weekend gives me one less thing to worry about during the week!
I layer the ingredients for this salad into four containers which I refrigerate. I prepare the dressing by shaking vinegar, olive oil, basil, mustard, and pepper into four small jars. Each morning I take a salad and dressing from the refrigerator. When I am ready to eat my lunch, I drizzle the dressing over the salad and tuck in.
To make my Chopped Chef’s Salad, you will need the following ingredients:
In four lunchboxes, layer the salad ingredients starting with lettuce, followed by turkey, cucumber, tomato, eggs, and cheese. Place in the refrigerator.
Place the vinegar, olive oil, basil, mustard, and pepper into an empty jar. Tighten the lid and shake well until fully blended. Divide into 4 small containers and chill in the refrigerator.
When I’m ready to eat, I dress one portion of salad with a container of the dressing dressing.
I sometimes accompany the salad with a small bread roll if I am feeling extra hungry.
My Chopped Chef's Salad recipe is my secret to ensuring I have a healthy lunch each day. I make it in advance and separate it into portions. Try it soon and come to tell me how you get on.
Gluten Free Recipes
