The little children went back to school today after a nice long relaxing Spring Break week and guess what?!  There are two all-day field trips this week.   Yes, two…..all-day!  Ok, so besides having to be super efficient on the non-field trip days, I need to make sure I pack a super energizing lunch for myself so I can keep up with the chaperoning duties.  Out of all of the field trip lunches I have packed, this salad makes me feel much better than when I have thrown together a quick sandwich with a bag of chips.  So here’s what’s in this amazing salad and how to do it…..it is a combination of shredded swiss chard, brussels sprouts and kale-just roll up the leaves of the swiss chard and kale and slice super thin….same with the Brussels sprouts, but slice off the stem for a flat surface to steady the sprout.   Since kale can be a bit bracing when you bite into a big piece, having super thin shreds gives you just enough flavor without being bitter and overpowering.  While you are doing the work with the greens, toss some slivered almonds onto a baking tray and let those toast for about ten minutes in a 250 degree oven.  Now you just need some crumbled goat cheese and something sweet like dried or seasonal fresh fruit.  Pomegrante seeds are wonderful in the colder months and blueberries or Minneola tangelos are an unexpected surprise with dark leafy greens in the spring.   You’ll hit all of the receptors that make a meal satisfying, you’ll be treating your body to an abundance of nutrients and you will find yourself energized after lunch instead of falling asleep on the school bus on the way back home.  Don’t forget to pack a tiny container of homemade salad dressing…..try one of mine in the recipes section.  So yum!  xxo!