Easy Pressed Veggie Salad & Prosciutto Lunch
Not sure about you, but we refuse to eat any more sad sandwiches while working through lunch, you guys. So, the next time you find yourself eating al desko, whip up this super easy marinated veggie salad (you can even subtract and/or add different veggies you might have on hand), some quality protein, and maybe even a lovely piece of cheese to round out the meal.
Makes 4 servings
What you need
6 cups shredded green cabbage
4 celery stalks trimmed and thinly sliced on the diagonal
1 seedless cucumber peeled, halved lengthwise and thinly sliced
¾ cup cilantro leaves
1 tablespoon grated fresh ginger
1 teaspoon coarse salt
3 tablespoons Tessemae’s Green Goddess
4 ounces thinly sliced prosciutto
4 small wedges Pecorino Romano cheese (optional)
What you do
- Combine cabbage, celery, cucumber, cilantro, and ginger in a large bowl. Sprinkle with salt and toss well to combine.
- Place another large bowl over top and weigh down with something heavy (canned goods, bags of grains, etc.). Let sit until vegetables have softened and released some liquid, about 30 minutes. Drain well and drizzle with Green Goddess dressing.
- Divide veggie salad, prosciutto slices and cheese (if using) between 4 lunch containers. You’re set for the week!