I always take my meals to work with me. I work at a hospital and the cafeteria is very bad. I used to bring salads most of the time until I read The Omnivore's Dilemma. Michael Pollan outlines how much energy is used to grow, prepare, and ship baby lettuces around the country for such a minuscule amount of food calories. I love baby greens, but haven't bought many since reading this. In the cooler months (well this is Minnesota, I should say freezing months) I make big pots of soup and freeze it in single use portions and this gets me through most days, being at work or at home.
Lately, being too warm for soup, I've been bringing mostly leftovers but knew I needed a new plan. I've been thinking about some sort of whole grain salad full of vegetables and some sort of dressing. One salad I've made in the past contained bulgar wheat, chickpeas, carrots, dried cranberries, mint and a cumin dressing.
I decided to try the Wheatberry Salad from Barefoot Contessa Family Style. I saw her make it on her show and it looked perfect. I used soft wheatberries and added a chopped zucchini and a yellow zucchini to the salad. It was very good and held up well over a few days.
The wheatberries are so nutty and contrast well with all the fresh vegetables. I would definitely recommend this recipe.