It’s hard to eat well when you’re living on a tour bus with eleven boys who exist on beer, granola bars, corn chips, and French fries—but I’ve been trying hard to bring some sanity (and some raw vegetables) to the road. The key is to keep things simple. Choose foods that are quick to assemble, that stay fresh without a lot of fuss, and that make for an easy clean-up.
This salad was so easy and fast to prepare that I’m almost embarrassed to post the recipe. It combines bagged baby spinach, sliced pear, blueberries, bottled organic salad dressing, and a dollop of goat cheese for a healthy meal. I made it on the bus while parked beside a casino at Niagara Falls. (Classy, I know.)
I used one knife, one paper towel, one Tupperware (which I washed after in a hotel sink), and one fork for eating. Total prep time was under 5 minutes. And I confess I held the salad up to the light in my brother’s bunk to get the photo to come out. Thanks, Andrew!
Had I been at home, I would have made my own salad dressing and added walnuts or sliced almonds. And eaten out of a real bowl… But it was still delicious.
Niagara Falls Salad
- 1 1/2 cups of baby spinach
- ½ cup blueberries
- ½ sliced ripe pear
- 1-2 oz. goat cheese or chevre
- drizzle of Annie’s Organic Balsamic salad dressing