Leftover Salads & Recipe

Well this week definitely got away from me!  I have several posts ready to go, but I was having such a fun fall week with my family that I opted to put them on hold.

However, over the past few days I have been cooking a bit more and this left me inspired.  The crisp, cool weather that has rolled in has me wanting to spend more time in our new kitchen.  I don’t know about you, but we had a dark and wet mid-week that called for cooler weather meals.

Almost all Americans do not eat enough vegetables and fruit each day.  This is no exaggeration.  All of us are missing the mark when it comes to our daily requirements!

I’m a salad girl.  I love salads and typically order a salad (or at least look at the salad menu first) when we go out to eat.  Beyond believing they are delicious, they are a wonderful way to feel full and enjoy a decent sized meal without the guilt.  One thing I love about salads is that you can load up on just about as much greens and other veggies as you want and still consume far fewer calories of other meal options.  As a runner, I am always hungry.  If I feel like I ate a tiny meal, odds are I will be back in the kitchen searching for snacks to compensate.


I hear from a lot of clients who believe salads are boring or they all taste the same.  I want to change your opinion about that belief.

The other thing I often hear is that meal prep is difficult and time consuming.  When we feel like we are pressed for time, we tend to reach for what is readily available.  Salads can easily be made ahead of time.  I like to buy my groceries on the weekend.  I buy a box or bag of my favorite greens and a carton of grape/Roma tomatoes.  I also buy a red onion, radishes, and a cucumber.   I might also grab an avocado, can of black beans, and a can of garbanzo beans.

When I get home I clean the tomatoes and then chop the onions, radishes, and cucumber.  You can then put the veggies in separate ziplock bags, or you can divvy out 5 lunch containers with all of your salad fixings.

I like a little protein on my salads.  I usually sprinkle some parmesan and Romano cheese or feta on top.  I am also in love with the Starkist Ready To Eat Deli Style Tuna packages.  At only 100 calories, it tastes sinful but is great option for a lean protein packed with Omega-3’s.


Here’s where I like to make every salad a little different.  Most nights we tend to make a protein with a few vegetables for sides.  Once we are done with the meal, I like to take the remaining vegetables and add them to the next day’s salad.  This changes up the flavors because I prefer to season my vegetables with herbs instead of salt.  It also cuts down on the boredom of having the same salad each day.  You can also mix it up by adding the leftover protein to your salad.


I also tried a few orders from Blue Apron recently (my review will be coming soon).  One of those meals was pretty good but the side, in my opinion, stole the show.  There was even some leftover and I couldn’t wait to reuse it.


These sweet potatoes are a new favorite in our house.  

A delicious recipe to add to your dinner and leftover salad:  I wanted to share that delicious side I had from Blue Apron.  This is super fast and adds a delicious twist to your average sweet potato.  I like to make a big serving of this because it also tastes delicious, cold on top of your salad the next day.

Tangy Diced Sweet Potatoes


2 large sweet potatoes

1 tablespoon mayonaise

1 tablespoon spicy brown mustard

1 sprig parsley (chopped)


Dice your sweet potatoes.  Boil a large pot of water and add potatoes.  Boil potatoes for 10 minutes or until softened.  Drain and then return to pot.  Add in the mayo and mustard and stir to mix.  Sprinkle with parsley and serve.

What is your favorite topping for a salad?  I would love to address healthier ways to dress your salad.  How do you like to dress yours?  Share your favorites and I might give you a shout out in an upcoming post!

11 thoughts on “Leftover Salads & Recipe

  1. I love Brianna’s salad dressing (particularly the strawberry dressing, poppy seed dressing, and the honey mustard dressing, and the blush wine one is good too!). But I love them so much that I douse my salad and kinda ruin the whole point of the salad. A good olive oil, some sort of acid (balsamic vinegar or lemon juice is usually what I go for) and a wee bit of salt and pepper are always good.

  2. We eat a lot of salads in our house, having a vegan husband helps with that! Some days I’m still amazed my kids eat spinach and kale with no hesitation!!! I find I eat more salads in the summer then winter time – which is something I need to work on. Recently, I started using avocado oil as salad dressing and adding in falvoured tuna.

  3. I am def a salad queen but so picky about dressings also. I’ll do balsamic vinegar (or any other vinegar if that’s not available), or fresh squeezed lemon, and I’ll also use salsa or a little guac or a spoonful of hummus mixed in, or even bbq sauce (the tomato-based ones, only natural). Nothing creamy or unhealthy!

  4. I quite like using fruit – like pear or nectarine – on my salad, along with walnuts and a light dressing. Different textures make salads more interesting!

  5. Pingback: Blue Apron For The Win | Running On Healthy

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