Chopped Veggie Salad To-Go

One of my favorite dishes, this salad is not only healthy, delicious, and versatile, it is simple to make and perfect to take on trips, whether you are flight crew or passenger. Use whatever raw vegetables, oils and seasonings you love, or have on hand, to make it your own.

Ingredients:

makes as many servings as you choose

 

Chopped cucumber

Large, pitted black olives, halved

Artichoke hearts sliced into halves or quarters

Chopped red bell pepper

1/4 inch chopped carrot rounds

Raw sunflower seeds

Drizzle of oil (preferably grapeseed or extra virgin olive)

Splash of preferred vinegar

Italian seasoning

Combine all ingredient, refrigerate for at least an hour and enjoy! 

This recipe is incredibly healthy and has so much room for creativity. Add chicken or salmon, if you wish, for some added protein. Feta cheese would be yummy sprinkled in. I prefer to use non-marinated artichokes so I can add my own seasonings, oils and vinegar but if you want to use the marinated, that's wonderful too. You may find it doesn't need oil and vinegar added to it if you use marinated artichoke hearts.

Note: Lightly coat the vegetables with the liquids so you don't have any problems getting it through security or with spillage.

I hope you enjoy every last bite of this simply exquisite salad on your next adventure into the wild blue.

As always,

Here's to Life, Love, Health and Happiness! Cheers!