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Okay, so we’ve discussed some of the various main entrees you can have for lunch.  Forgive me, please, for not mentioning soups and stews, but to paraphrase a song from a “Kiss Me Kate“-it’s just “too darn hot“!  We’ll visit these homespun favorites when the weather begins to cool.

Today, let’s talk side dishes to go with your sandwiches, wraps and yes, salads!

Now I always love some good old-fashioned veggies and fruit, but that certainly does NOT mean just your standard sandwich bag filled with celery and carrots!  No-think outside the box.

Take a bit of help from the produce aisle and buy some shreded carrots, shredded broccoli stems/carrots (broccoli salad mix), shredded cabbage and whatever else looks different or refreshing and make a slaw of some kind.  Instead of full fat mayo-toss it with your favorite low-fat dressing and let the flavors meld until lunch.  Add some pineapple, apples, dried cranberries, other dried fruits or raisins to the carrots and dress with a little lemon or pineapple juice and canola oil dressing.

If you love (like I do)to keep a bag of veggies on your desk to munch-add some jicama sticks. Jicama is a mexican root vegetable that tastes like a cross between an apple and a potato.  Add some cucumber or zucchini to the mix.
Blanch some green beans, cauliflower and broccoli, just enough to take off the bitter taste and then chill.  

Make a pickled salad with any of the above vegetables using some of the brine from your pickle jar-whether it’s from sweet or dill!

Fruit is an entirely other subject to explore-we’ll save it for next week.

But Wednesday-one of my favorite dinner side salads that I purposely make extra of just so I can take it for lunch the next day!  All courtesy of a dear writer friend and fellow foodie from New York.  Believe me, she knows her stuff, she’s written many an article for Cooking Light magazine.  But as with any foodie, I changed it around to fit our own personal tastes!



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