To save yourself time in the morning, pack your lunch salads for the week ahead of time, and then store them in the fridge so that you can grab them on your way out. It's a great way to eliminate time rushing around in the morning and ensure you have a healthy lunch. Buy a large bin of salad mix (mixed greens, baby spinach, romaine, etc.) and dispense it into reusable containers. Then just throw in your toppings. I recommend seeds, nuts, and chopped vegetables or fruit. Add some meat or beans for extra protein. Below is a list of my favorite combinations.

The Nelson Special

• Mixed Greens
• Blanched, Sliced Almonds
• Unsalted, Roasted Sunflower Seeds
• Chopped Broccoli
• Chopped Cauliflower
• Shredded Cheddar Cheese
• Yogurt or Avocado Base Dressing

Fruit Frenzy

• Mixed Greens or Baby Spinach
• Mixed Berries (blueberries, strawberries, raspberries, etc.)
• Chopped Apples
• Any Nuts (almonds, hazelnuts, pecans, walnuts, etc.)
• Shredded Mozzarella Cheese or Feta Cheese
• Apple Cider Vinegar and Olive Oil Dressing

Very Veggie

• Mixed Greens
• Chopped Tomatoes
• Chopped Celery
• Chopped Peppers
• Chopped Broccoli
• Chopped Cauliflower
• Chopped Carrots
• Shredded Cheese (any)
• Oil and Vinegar Dressing with Italian Spices

Cranberry Pear

• Baby Spinach
• Chopped Pears
• Hazelnuts
• Dried Cranberries
• Balsamic Vinegar and Olive Oil Dressing

Greek Twist

• Mixed Greens
• Chopped or Sliced Cucumbers
• Chopped Tomatoes or Cherry Tomatoes
• Avocado
• Olives
• Jalapeño Peppers
• Chopped Onions
• Feta Cheese
• Oil and Vinegar Dressing with Garlic and Spices