I am not a big fan of salad. It is a pain in the neck to construct and then you have to make salad dressing to have it be palatable. I much prefer my salad in its heated version – vegetable stir fry. Yes, I still have to cut up vegetables plus I have to cook it but the end product of warm vegetables over some leftover rice is so much more filling to me. A spray of olive oil for the pan and seasoning with soy sauce and sriracha adds flavor not fat. My stir-fry for lunch today consists of onions, mushrooms, carrots, celery, cabbage, snow peas, and spinach. So healthy!

Vegetable stir-fry over rice

To make cooking quicker start cooking in your sprayed pan when you have the onions, mushrooms, and carrots cut. While they are cooking cut up and add the celery, cabbage, snow peas, and spinach in that order. Add some soy sauce and a bit of water to make some steam. When the spinach is wilted everything will be perfectly cooked. If you like it spicy drizzle sriracha on top at the end.