The salad days of summer are over for this teacher and foodie.
Those bygone days of languishing in the kitchen, concocting delicious creations for friends and family are through. Now is the time of angst, drama, homework, and stress.
And the kids have issues, too.
So my salad days have now turned into salads for lunch, simply because I have figured out the administration's evil plot to fatten up the faculty with donuts, cookies, and cakes: one cannot make a break for it if one is schlepping around considerable heft.
Today I offer up a delightful spinach and arugula salad with chicken. It satisfies and keeps you spry if, in the words of Ally Sheedy, "you gotta jam."
Spinach and Arugula Salad
1 delicious chicken breast
some sliced red onion
a few pistachios
some dried pomegranates
crumbled blue cheese
Basic Balsamic Vinaigrette, recipe follows
Dump all of that goodness into a Tupperware container, and toss with the dressing when it's chow time.
Basic Balsamic Vinaigrette
2 Tbl Dijon mustard
1/4 cup balsamic vinegar
1 tsp dried basil
pinch of crushed red pepper
3/4 cup olive oil
Combine mustard, vinegar, basil, red pepper, salt, and pepper in a bowl. While whisking, slowly drizzle in oil.