One of my goals for this year is to lose a little fat and gain a little muscle. I’m not obsessively counting calories, but trying to make overall healthier choices. I’ve been eating more salads, drinking more water, and setting myself up for success by taking my lunch rather than eating out.
I find it way easier to eat right when my fridge is stocked with fresh items, and packing a lunch is a lot more fun with the right kit. So when Walmart asked if I’d be interested in sharing one of my goals and how they’re helping me stick to it, I leapt at the opportunity. They sent me a $50 gift card and I headed to Walmart to check out their #WalmartRollbacks.
I bought a really fun salad kit, with a removable divider that keeps your salad toppings from mingling with the lettuce all day (which is freezable) as well as a little dressing container. I love that the whole thing squishes flatter for cupboard storage. I also bought the fixings for this Loaded Carrot Salad, and my favourite filling salad, Thai Quinoa Salad.
Thai Quinoa Salad
4 cups cooked quinoa, cooled
1 bag shredded carrot & broccoli
1/2 red onion, minced
1 red pepper, chopped
1 yellow pepper, chopped
1/4 cup natural peanut or almond butter
3 tbsp soy sauce (I use gluten-free)
1 tbsp red wine vinegar
1 tsp. sesame oil
2 tbsp olive oil
1/4 cup water
1 cup cashews
Place all ingredients in a large bowl except for dressing ingredients. In a mason jar, stir together the dressing ingredients, put on lid and shake well. Pour on top of the salad and serve.
If you want to eat this over a few days, store this in the fridge with the dressing mixed in, but keep the cashews separate. They get soft if mixed in with the dressing, and my personal preference is to keep them crunchy.
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