I prepare lunch buffets for work at least once a week, and try to keep them delicious, healthy, vegetarian-friendly, and budget conscious. Since I’m often eating these lunches, too, I also don’t want to feel bored, either preparing them or eating them, especially when I have multiple lunches to prepare in one week. I’ve started making more exciting salads to keep me entertained, and happy with my lunch!

I made this salad with mixed field greens (purchased in bulk instead of in the clam shell casing), dried cranberries, apple sliced tossed with white balsamic vinegar, goat cheese, toasted walnut pieces and a Maple Grove Farms fat-free raspberry vinaigrette. Later in the week I made the same salad, but added pomengranate seeds, and used a cranberry goat cheese.