I love salads. And yet I can count how many times I’ve had them for lunch since leaving the workforce on one hand. I would have a salad for my lunch (or dinner depending on my work schedule) most of my last few years in retail. One thing you could count on in our house was a container of our base salad (greens, bell peppers and green onions) in our fridge. Then Scott and I could mix whatever else we wanted in a tuperware to bring with us to work. I even had dressing in the fridge at work. Don’t get me wrong… I still ate out, brought leftovers or soup some days too but most the time… salads.

Being home now I have fallen into a relaxed sort of life. No time tables means my meal times are scattered day to day and it’s much easier to eat whatever is lying around and not an actual meal especially lunch. We tried having a basic salad in the fridge a few times but neither of us really felt like eating it so it would go bad. So, we stopped doing them.

We now have salad makings in the fridge again as Scott is working on being a healthier weight and last week I went grocery shopping. I wound up getting all sorts of fun things to add into salads. It made me happy.

Today’s salad… mixed spring greens, sprouts, garbanzo beans, black olives, avocado, cherry tomatoes, mini bell peppers, chicken and feta. Yums!

I can’t guarantee that this will become norm for me again but oh, it felt and tasted good.

Happy mid-afternoon cups!