6 delicious salad bowls that are perfect to take with you to the stable

Eating healthy while on the go can be a challenge, especially for horse owners who spend a lot of time at the stable.

Salad bowls are a great option for a quick and healthy meal that you can take with you wherever you go. They are easy to prepare and can be customised to suit your taste preferences.

Greek Salad Bowl

• 1 cup chopped lettuce
• 1/2 cup cherry tomatoes
• 1/2 cup cucumber, chopped
• 1/4 cup red onion, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup kalamata olives
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper, to taste

Directions:

1. In a large bowl, combine the lettuce, cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss to combine.

Chicken Caesar Salad Bowl

• 2 cups chopped romaine lettuce
• 1 cup cooked chicken, shredded
• 1/2 cup cherry tomatoes, halved
• 1/4 cup croutons
• 1/4 cup grated Parmesan cheese
• 2 tbsp Caesar dressing

Directions:

1. In a large bowl, combine the romaine lettuce, cooked chicken, cherry tomatoes, croutons, and Parmesan cheese.
2. Drizzle the Caesar dressing over the salad and toss to combine.

Asian Quinoa Salad Bowl

• 1 cup cooked quinoa
• 1 cup chopped lettuce
• 1/2 cup shredded carrots
• 1/2 cup red bell pepper, sliced
• 1/4 cup chopped coriander
• 1/4 cup chopped green onions
• 1/4 cup sliced almonds
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tsp honey
• Salt and pepper, to taste

Directions:

1. Cook the quinoa according to package instructions and let it cool.
2. In a large bowl, combine the lettuce, shredded carrots, red bell pepper, cilantro, green onions, and sliced almonds.
3. Add the cooled quinoa to the bowl.
4. In a small bowl, whisk together the sesame oil, rice vinegar, honey, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss to combine.

Southwest Salad Bowl

• 2 cups chopped romaine lettuce
• 1 cup black beans, rinsed and drained
• 1 cup grilled chicken, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shredded cheddar cheese
• 1/4 cup tortilla strips
• 2 tbsp ranch dressing
• 2 tbsp salsa

Directions:

1. In a large bowl, combine the romaine lettuce, black beans, grilled chicken, cherry tomatoes, shredded cheddar cheese, and tortilla strips.
2. Drizzle the ranch dressing and salsa over the salad and toss to combine.

Mediterranean Salad Bowl

• 1 cup cooked farro
• 1 cup chopped lettuce
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, chopped
• 1/4 cup red onion, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped kalamata olives
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper, to taste

Directions:

1. Cook the farro according to package instructions and let it cool.
2. In a large bowl, combine the lettuce, cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives.
3. Add the cooled farro to the bowl.
4. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss to combine.

Beetroot and Goat Cheese Salad Bowl

Ingredients (1/2):

• 2 medium-sized beetroots
• 1 sweet potato
• 1/2 cup crumbled goat cheese
• 2 cups baby spinach leaves
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries or raisins
• Salt and pepper, to taste

Sweet Lemon Vinaigrette

Ingredients (2/2):

• 1/4 cup fresh lemon juice
• 1/4 cup honey
• 1/4 cup extra virgin olive oil
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Preheat the oven to 400°F (200°C). Peel the beetroots and sweet potato and cut them into small cubes.
2. Place the cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat.
3. Roast the cubes in the oven for about 25-30 minutes or until tender. Let them cool.
4. In a large bowl, combine the baby spinach leaves, roasted beetroot cubes, crumbled goat cheese, chopped walnuts, and dried cranberries.
5. Making the vinaigrette: in a small bowl, whisk together the lemon juice, honey, garlic, salt, and black pepper.
6. Slowly drizzle in the extra virgin olive oil while whisking continuously until the vinaigrette is emulsified and creamy. Taste and adjust seasoning as needed.
7. Drizzle the dressing over the salad and toss to combine.

With these five delicious recipes, you can create a variety of salad bowls to suit your taste preferences.

They are easy to make ahead of time and can be stored in a container to take with you whenever you go.

So next time you’re at the stable, pack a salad bowl and enjoy a healthy and tasty meal!