My Favorite Make-Ahead Lunch Salad

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I make this salad every other week and eat it for lunch most days—it’s fresh, filling, and easy to customize. What I love most is how flexible it is. These are the ingredients I typically use, but feel free to leave out anything you don’t like or add in whatever you do!

Normally, I reach for feta cheese, but this time I switched things up with fresh mozzarella—and it was delicious. I also used couscous in this batch, though quinoa works just as well if that’s what you have on hand. 

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Let’s Talk About the Dressing

The dressing I toss into this salad is my absolute go-to. I use it on almost every salad I make, and people always ask for the recipe. It’s the perfect blend of tangy and slightly sweet, and it pulls everything together beautifully.

👉 You can find the printable recipe for the dressing [HERE].

Red Wine Vinaigrette Recipe

Ingredients:

  • ½ cup red wine vinegar

  • ½ cup olive oil or avocado oil

  • ½ cup sugar (or use Stevia or your preferred sugar substitute for a lower-carb version)

  • 1 teaspoon Dijon mustard

  • 1 teaspoon dried oregano

  • ½ teaspoon salt

  • ½ teaspoon black pepper

Instructions:

  1. Add all ingredients to a Mason jar.

  2. Secure the lid and shake well until fully combined.

  3. Store in the refrigerator for up to 2–3 months. Just give it a good shake before each use!

 

I prefer using garbanzo beans in this salad, but black beans work just as well if that’s what you have on hand.

Tips & Uses

  • This dressing is delicious on leafy greens, grain bowls, roasted vegetables, or pasta salads.

  • If you’re making a salad ahead of time, wait to toss it with the vinaigrette until just before serving for the best texture.

  • Make a double batch and keep it on hand—you’ll be glad you did!

ENJOY!

Tammy

 

My Favorite Make-Ahead Lunch Salad

My Favorite Make-Ahead Lunch Salad

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

I make this salad every other week and eat it for lunch most days—it’s fresh, filling, and easy to customize. What I love most is how flexible it is. These are the ingredients I typically use, but feel free to leave out anything you don’t like or add in whatever you do!

Ingredients

  • 1 Box Roasted Garlic and Olive Oil Couscous prepared or 2 cups cooked Quinoa
  • 1 can Garbanzo or Black Beans rinsed and drained
  • 1 cucumber diced with skin on (remove seeds)
  • 1 red bell pepper diced
  • 1 cup sliced cherry tomatoes
  • 1 container of crumbled feta cheese or chopped fresh mozzarella
  • 1/4 cup of green or sweet onions chopped
  • Arugula (optional)
  • 1/4 to 1/2 cups of Vinaigrette (Recipe Below)

Instructions

1. In a large bowl, combine all ingredients except vinaigrette and gently stir with a spatula until well mixed.

2. If serving immediately, add in vinaigrette and toss. Transfer to a serving bowl and garnish with chopped green onions and whole cherry tomatoes. If you will be eating at a different time, wait to add vinaigrette until ready to serve.

Red Wine Vinaigrette

  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil or avocado oil
  • 1/2 sugar (for low fat version Substitute with Stevia, Monk Fruit or Other Sugar Substitute)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon oregano
  • 1/2 teaspoon of salt and pepper

Pour into mason jar and shake. Store in refrigerator up to two to three months.

Notes

Store in a tightly sealed container to keep salad fresh.

© denmarkacres
Category: Salads

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