I need ideas for packing a clean lunch!! cold salads, etc...

I do a salad daily. I put a hard boiled egg in, some shredded cheese, and a boiled chicken breast. I eat mini bell peppers and grape tomatoes and fresh fruit for snacks.

Cucumber and onion salad is cool and refreshing. I do cucumbers, onions, some roma tomatoes,white vinegar, water, celery seed and equl in place of the sugar.

Cold salads I like:

- quinoa
- bean
- potato
- marinated vegetables

Try your regular salads but instead of lettuce, try fresh spinach. 9 times out of 10 I will choose spinach over romaine lettuce (mostly because I like the dark green color--my salads always look like a rainbow threw up in a Tupperware container . So yummy!

I do a chicken salad that is da bomb. You can put it in a wrap or just eat it as is. Perfect for a summer lunch.

Cold rotisserie chicken breast, cubed (however much)
halved red grapes
slivered red onion
slivered almonds
granny smith apples diced
I do a 1/2 fage greek yogurt and 1/2 low fat mayo combo (as much as desired)
curry powder (this is only if you like that sort of thing, you can leave it out)

LOVE this!!!

What about wraps on low carb whole wheat tortillas? Little cheese? Little turkey?? I am a soup gal myself, I would get a thermous!!

can you eat baby spinach?

I like wrapping deli turky meat and a slice of cheese inside of a romaine lettuce leaf.

Quinoa and Couscous are good for salads, I also have a recipe for a really good grape and lentil salad.

http://www.marthastewart.com/852050/lentil-salad-grapes-and-feta

I leave out the walnuts, reduce the amount of olive oil, use reduced fat feta and parsley instead of thyme. It's delicious and is very filling from the lentils.

I do a corn salad that I really like and then add whatever protein I have available. The cooked dressing takes a few extra minutes but it is fat free and worth it:

1 pkg frozen corn (cooked per instructions and chilled; or you can use fresh cut from the cob)
1/2 onion diced
1 diced bell pepper (I use half green , half red)
2 ribs chopped celery
1/2 cup-ish cut carrots

Dressing: bring to boil the following: 1/2 c white or cider vinegar; 1/4 c sugar; 2 tsp prepared yellow or dijon mustard; 2 tsp flour. Stir until thickened. refridgerate until cold. I don't know if the dressing will thicken if you use splenda or another sugar substitute; I don't eat sugar subs. You can do the dressing in the microwave, but honestly it is quicker and easier on the stovetop.

mix dressing with vegetables (it will thin from the vegetable juices) and season with black pepper. I add cut grilled chicken or salmon or left over flank steak as the protein. You could also add a drained and rinsed can of black beans if you want a vegetarian salad instead. My husband stirs a couple of TBSPs of chunky hot salsa into this salad to give it a mexican kick which is pretty good too.

One of my favourites is chunks of cucumber and tomato, tossed with balsamic vinegar and fresh ground pepper and sea salt. Can add some chunks of bell pepper and onion as well. Add a bit of crumbled feta to give some extra flavour (I find a little goes a long way!), and to add protein, I will toss in some chickpeas. Could have chicken on the side or toss in some cubed at the last minute, or add a hard boiled egg on the side.

And the chicken salad with grapes, apple, and curry in mayo/yogurt is really tasty, too!

What I love to do is make a salad with only vegges (no lettuce) with a different protein (egg, chicken breast, etc) and dressing to change it a bit.

I just cut my vegetables in chuncks as soon as I buy them into a big container and prepare a few different proteins that I prep in seperate containers, then as I'm preparing the lunches I just grab some veges and a protein trow them in my lunch container, pick a dressing and it's done. I've also added some pasta to the mix for a bigger lunch (like for a family picnic). I also make some gaspacho that I freeze in individual portions, it's a great lunch and it's a good icepack at the same time. It also last a long time in the freezer so you can make a big batch.

I do the same for my fruits (but not the ones that can turn brown like apples, bananas and pears) and it's a quick and easy step done for lunches. I love to use pinapple and watermelon because the juice makes it more "fun" and sweet and it looks like the little fruit cups you can buy for the kids but without the syrup.

I do a chicken salad that is da bomb. You can put it in a wrap or just eat it as is. Perfect for a summer lunch.

Cold rotisserie chicken breast, cubed (however much)
halved red grapes
slivered red onion
slivered almonds
granny smith apples diced
I do a 1/2 fage greek yogurt and 1/2 low fat mayo combo (as much as desired)
curry powder (this is only if you like that sort of thing, you can leave it out)

This I have to try!

Sometimes I just pack a boiled egg, low fat string cheese, an apple, half a cucumber in slices, and few wasa crackers with the laughing cow spread for lunch.

I saw something on Pinterest about packing salads in mason jars.. Put the dressing on bottom so everything else doesn't get soggy :-)