Day 3 - Large mixed salad with crostini

Today I overslept, again. Being in a hurry my breakfast was yet again bread & marmalade. Somewhere in between making breakfast for the man of the house, combing my hair and getting dressed I managed to put together a rather large bowl of mixed salad, that is to become my lunch. I stored it in a lunch box and brought it to work.

So right now I'm on my lunch break, still sitting behind the damn machine and blogging about it. Ha! But I did pass the regular wiener schnitzel and I even resisted the urge to throw a tuna can in the salad, which is a combination I simply adore. Ah well. But I am on a mission here, so I'll stick to it.

Anyway, I have never had a real relationship with salads, until my trip to New York City in 2010, when for 5 days we basically lived on salads. We actually found ourselves riding the met at lunchtime from uptown to this little Italian-style restaurant close to Macy's. Just for the salad, mind you. And it's been on the menu ever since.

MIXED SALAD WITH CROUTONS

Empty your fridge from all sorts of veggies. Mine includes:

salad (iceberg)
red cabbage
chinese cabbage
carrots
red bell pepper
canned corn
sesame seeds
sunflower seeds
flax seeds
garlic croutons

Just wash the veggies thoroughly, drain, slice, dice, shred at will, mix together in a large bowl, top with various seeds and add croutons. Top with your favorite dressing. I don't like dressings at all, so I usually add just some olive or sesame oil for vitamin absorption (but today I forgot about it, so the salad is rather plain).

If you're out of croutons, you can make your own: just dice some bread and bake it in the oven or toaster until golden brown.