Saturday, April 30, 2016
Spring and really from here on out, will be crazy busy at work. We have a lean budget and staffing levels are at a keep the lights on level. Morale is good though, and wanting to keep it that way, my office mates and I have been looking for little ways to keep energies up. We just wrapped up a significant stretch of a project in my program so I decided to bring in lunch on Friday. I've mentioned my affinity for a nice warm day soft rain. It started raining Saturday night and didn't stop until Thursday. Even us ducks get sick of that much rain. Plus, the temps have been cold 30"s and 40"s, making the wet just get into your bones. Friday the sun broke through, and it was gorgeous. What better lunch than a bright salad.
Nothing for my salad was bought on sale, except perhaps the chicken, so when I share prices, these are pretty accurate every days costs at my local grocery store. Had a I planned ahead and bought things at Aldi's or on sale, I probably would have spent 20% less. Eight people ate a substantial salad. Even factoring a $6,99 lunch special salad at our local Old Chicago, it would have been $56.00, not counting tax and tip for our crew to go out for lunch. It took less than 30 minutes for my shopping and prep at home as I already had the chicken cooked and in two pound portions in the freezer. Everything was kept separate and we made up our own salads in the amounts of what we each wanted.
$4.99 tub of baby spinach greens
$2.00 1 pound tub strawberries
$3.34 2 pounds sliced chicken breast
$1.99 package of sunflower/pumpkin seed mix
$2.50 1 bottle raspberry vinaigrette dressing
$1,99 1 loaf crusty french bread
$2,99 1 tub of hummus
Not too shabby, and it was delicious. We have some gardeners in our group, so I think we'll be getting some really great salads going forward. Potlucks are good options in offices, but sometimes it is just nice to get treated to lunch. We can't use any agency funds for perks, but we can treat each other. I'll be in a salad kind of mood here on out. What's your favorite lunch salad? Do you have any combinations or ways of serving that have been successful with your work crew?