Lately, it seems like everyone in my office is on healthy eating, low-carb, sugar-free mumbo jumbo diet. Unfortunately for my sweet tooth, I am also now on said diet. (#weddingdiet) But eating healthy also happens to be so much more work than freaky fast online ordering from Jimmy John’s. You know, it requires planning ahead, precutting veggies and actually remembering to grab your lunch from the fridge in the morning. Enter… the SALAD CLUB.
The Salad Club is perhaps one of the most brilliant ideas I’ve ever had, if I do say so myself, and I think all the club members would tend to agree. Essentially, the idea behind salad club is each member signs up for a different day of the week, and you’re responsible for bringing salad to share with the group on your day. This means I only have to be responsible for packing one meal a week, and I can still eat healthy the rest of the time! Plus, we’ve tried some new, amazing recipes that are sure to become Salad Club staples.
Last week, my Salad Club contribution was inspired by an incredible sandwich I had at a local delicatessen. The Pear, Prosciutto, Brie Arugula Salad was a hit! The peppery flavor of the arugula really complements the tanginess of the pear and richness of the brie. Enjoy!
- 11 oz Arugula
- 2 Pears (I used red to add some color)
- 6 oz Prosciutto
- 5 oz Brie Cheese
- Olive oil
- Balsamic Vinegar
- Mix Arugula and Prosciutto in a large salad bowl.
- Slice Pears and Brie Cheese. Add to salad bowl.
- Drizzle olive oil and balsamic vinegar on salad for dressing.