Recipe: Salad on-the-go

Festivals are a foodie’s paradise! I have been to festivals and always made the effort to try new food, but with the vast choice of food on offer, it’s hard to know what to go for. Not to mention, that forking out (no pun intended) on food every day can cost an absolute fortune. This very simple and healthy recipe is a go-to for me when I am preparing my food to take to a festival.

As you know I love to take my own, homemade food to a festival (like my homemade granola bars and energy balls). Not only does it save me a lot of money, it allows me to make healthier choices and not fill up on chips or stodge all weekend. This fresh and vibrant salad is perfect for a summer festival, plus you can mix and match whatever ingredients you like depending on your tastes and preferences.

Salad
Image from TheChicSite.com

Ingredients:

Salad

2 bags of baby leaf salad.

1¼ Cup grated red cabbage

1¼ Cup grated carrots

1 Cup edamame beans

1¼ Cup cherry tomatoes

2 Cup chopped iceberg lettuce

1½ Cup cooked chicken/salmon (Optional)

1 Tbsp Sesame seeds

1 Tbsp Sunflower seeds.

Dressing

4 Tbsp olive oil

1 ½ Tbsp balsamic vinegar

1 pinch of salt

1 pinch pepper

1 Tsp lemon juice

1 ½ Tsp Dijon mustard

 1 ½ Tsp runny honey

Method:

Top Tip – Don’t dress the salad in advance. The leaves tend to go really soggy, make the salad dressing and keep it in a separate bottle or container to dress your salad just before serving. I have found the best thing to keep dressing in when I am on-the-go is a small film canister or contact lense pot. 

  1. First, wash all the salad leaves and lettuce and leave to dry on a piece of kitchen towel.
  2. Then, chop the lettuce and place into a large bowl.
  3. Chop all the cherry tomatoes in half and place into the bowl with the lettuce.
  4. Next, add the edamame beans into the bowl.
  5. Finely grate the carrots and red cabbage and add them to the bowl.
  6. If you have cooked the chicken/salmon, then slice or flake it into the bowl. If using the pre-cooked, shop bought stuff, then just tip the packet into the bowl with the rest of your ingredients.
  7. Sprinkle your sesame and sunflower seeds into the bowl.
  8. Next, toss the salad so that all the ingredients are mixed together.
  9. Once it’s all combined, split the salad into smaller, snack-sized containers. You can either put all the ingredients into disposable plastic tumblers or into reusable Tupperware boxes.
  10. Finally, either add a fork into the Tupperware boxes so that you have one handy or where the straw would go in your disposable cup, stick a plastic fork through the lid.

Enjoy!

Don’t forget, if you make my salad or any of my dishes, tag them on Instagram with #ThatFestivalBlogger, I love seeing all your photos and would love to see your variations of my recipes! 

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TFB

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