My “New York Style” Salad

Oh my. I am becoming a New Yorker.

So picture this: my fridge is essentially empty.

Empty, you say? Like, missing real, fresh food? Sadly, yes.

This predicament is both amusing and saddening. Amusing in that I still cannot believe I find myself taking up behaviors I used to think as exclusively for the native “New Yorker” (I could have never guessed a suburbia-raised girl like me could become a successful city dweller). Despite my new-found urban identity, I am bummed by my fridge because I like to believe that I always prepare and eat home-cooked meals using fresh ingredients. After all, that is how it started when I first came to New York City. Then, slowly I might add, I started buying more “snack-like” foods. Apples and peanut butter, mixed nuts, cans of beans, hummus…you get the idea. Next, I started eating out or traveling every single weekend. Couple that with the night a week I might eat out and suddenly buying a ton of produce and racing to eat it before it went bad became too much. Living alone is stressful on your diet, people!

Anyways, my meals have depended on gauging that “just right” amount of fresh food to buy every week. A couple of apples here, some spinach and baby carrots there…just enough to get me through 4.5 days of meals. And lately most of my protein has come from non-meat sources during the week. Thank goodness I have eggs, beans, and peanut butter (but not together because that would be gross). My love for these items–and their long shelf life–help me from avoiding a nutrient deficiency and keep my energy up.

Another dependable protein item: sliced lunch meat. Although it isn’t as wholesome as cooking chicken in the oven or broiling a steak, for someone with only a couple of meals to prep at home, it’s a great go-to for something filling. Slicing lunch meat further (a.k.a. chopping the lunch meat into coarse pieces) allows it to be tossed into an omelet, thrown into soup, or-as in this instance-sprinkled on salad.

IMG_3400

This recipe was all too simple and the ingredients are solid, nutritional standbys. I buy the ingredients for this salad on a Monday and it will get me through exactly four days worth of lunches. Is it all I have for lunch? No. Is it a better option for lunch that ordering Chinese takeout? Yes. Just pack this salad along with some snackie-snacks (yes I got all cute and called them snackie-snacks). Suddenly, weekday eating for the single-living city-dweller became easy, delicious, and healthy. And now I am craving a bagel…oh, New York.

IMG_3401

Salami & Spinach Salad (makes 4 servings)

Ingredients:

  • 8 cups spinach (1 bag)
  • 1 avocado
  • 2 Roma tomatoes
  • 1 package salami
  • Olive oil and Vinegar
  • Salt and Pepper

Directions:

Rinse spinach and remove stems. Chop tomato, salami, and avocado. Toss together with 1 tablespoon each olive oil and vinegar. Sprinkle with salt and pepper, to taste.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s