HANDS-ON: 10 MIN. // TOTAL: 10 MIN. // SERVES 2
Got a great bottle of olive oil and balsamic vinaigrette? Skip the homemade dressing by adding 3 tablespoons of store-bought dressing to the orange juice instead. If you’re afraid of having onion breath, soak the slices in cold water for a few minutes to remove some of the pungent bite, or swap out the onion for chopped cucumber.
3 cups chopped romaine lettuce
1/3 cup very thinly sliced red onion
6 ounces cooked lean flank steak, warmed and cut into bite-size pieces
1 orange
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/2 ripe avocado, chopped
1 Evenly divide the romaine, onion, and steak between two serving bowls or storage containers.
2 Peel and section the orange in a bowl; cut the sections in half. Arrange the orange pieces evenly over the salads, reserving the juice in the bowl. Add the oil, vinegar, mustard, and salt to the juices in the bowl; whisk to combine. Drizzle the dressing evenly over the salads. Top with the avocado just before serving; toss and serve immediately.
(SERVING SIZE: 1 SALAD): CALORIES 410; FAT 27G (SAT 5G, UNSAT 20G); PROTEIN 27G; CARB 17G; FIBER 7G; SUGARS 9G (ADDED SUGARS 0G); SODIUM 332MG; CALC 8% DV; POTASSIUM 19% DV
why are there no sandwiches?
Wondering where the sandwich and wrap recipes are and why I’ve included only “un-sandwich” lunch ideas? Don’t get me wrong—there’s nothing better some days than a PB&J or melted cheese on toasted focaccia. But I realized that sandwiches—even if they’re made with whole-grain breads or wraps—are always an easy lunch fallback for me. I also noticed that when I relied on a sandwich, I tended to get in fewer vegetables. However, when my lunch is something other than a sandwich or wrap—a salad with protein or beans or a serving of last night’s dinner, for example—my overall diet quality tends to improve, and I usually get more veggies and fiber and less sodium.