Sunday is salad prep day around our house. It’s the day I do all of my grocery shopping for the week, boil eggs, shred chicken breasts, and slice lots of veggies. It takes a couple hours (if you include the shopping time), but it makes it so easy to throw together creative salads whenever we’re hungry during the work/school week. A little bit of preparation goes a long way when it comes to eating healthy! Today’s lunch option is a sweet roasted corn salad that’s loaded with colorful veggies.
Spinach salad with roasted corn, peas, and strawberries.
This ingredient list will make 2 salads the size of the salad pictured above.
The first step to creating this salad is to boil the sweet peas and roast the corn, which is really easy. I put the corn in the oven to roast while I’m working on the other steps for the salad. I use frozen organic sweet corn (this brand) and frozen sweet peas (this brand).
– Cover a baking sheet with aluminum foil.
– Drizzle on a small amount of olive oil (or coat it with a spray olive oil, like this one).
– Dump 1/2 cup of frozen corn on the baking sheet and jiggle it around — that’s an official cooking term I coined 😉 — so it’s coated with oil or spray a layer over the top (this is where the spray oil comes in very handy).
– Sprinkle on salt and pepper to taste (or paprika or chili pepper – whatever you prefer!).
– Place it in the oven on broil for 5 min. Be sure to set a timer because it will burn fast if you leave it any longer than that.
– Voila! Done!
– To boil the peas, simply fill a small pot with water, bring to a boil, add a 1/2 cup of peas, and then boil them for approximately 3 minutes.
Rinse the baby spinach leaves well and add them to 2 salad bowls. Slice the boiled eggs, then add 1 to each bowl. (Add a pinch of salt, pepper, or paprika for seasoning, if you’d like.) When I do my salad prep on Sunday, I boil an entire carton of eggs and that’s usually enough to last the two of us for an entire week. When refrigerated, hard boiled eggs will keep for 7 days. It’s a huge timesaver to have them there and ready to go! I leave the shell on when they’re stored in the fridge, so all I have to do is peel and slice whenever I’m hungry.
The next step is to slice the strawberries and add them to the salad. Add a few sweet candied pecans as an additional source of protein. Drain the peas well, then add them and the corn to top off the salad.
This salad contains a good amount of protein from the hard boiled eggs and nuts, is a high source of iron due to the spinach leaves, and the strawberries are considered a “superfood” because they’re packed with antioxidants like Vitamin C. If you want more salad ideas for the upcoming week, you may want to check out my salad board on Pinterest or visit the salad ideas tab on the menu above (it’s filed under health –> diet).
Sometimes I dip my fork in Brianna’s Home Style Poppy Seed Dressing with this salad if I want a little extra sweetness, but it’s plenty flavorful without any additional sweets. Have a happy and healthy week, and don’t forget to follow us on Bloglovin’ so you’ll never miss a post!
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source: strawberries as superfood
source: egg storage