I find lunch to be the most challenging meal of the day. If I had my druthers, I would eat some kind of fast-casual-kale-salad-situation basically every day. Alas, I live and work in an area that does not grant me easy access to lunch spots that offer something like that. Instead, if there are no leftovers from dinner the night before, I often find myself standing in front of the open refrigerator trying to figure out what I can eat that will be filling, moderately healthy, and quick.
Every once in a while, I like to combat this cycle by making a big-batch salad that I can eat for multiple days. Grain salads are perfect for this. They’re super customizable, and lend themselves very well to any kind of meat or veg you have on hand. They can also sit for days already dressed — a trick salads made with delicate greens typically can’t pull off. I’m always on the lookout for a new hearty lunch salad, and I recently came across a real banger. I’ve seen it referred to as the “Jennifer Aniston” salad, but I prefer to think of it as the Rachel Green salad.
Get the recipe: Jennifer Aniston Salad
What Makes the Rachel Green Salad So Good
This salad hits all the notes. As mentioned above, I have a soft spot for a salad that is hearty and can last in the fridge for a few days so that when you’re ready for lunch, lunch is ready for you. This definitely fits the bill.
It feels like what would happen if you deconstructed a falafel. (My husband actually even suggested adding falafel for a “falafel squared” lunch scenario.) The base of the salad is bulgur, which is a grain I really like, but often overlook. It has a texture that’s somewhere between quinoa and couscous, and it soaks up dressing beautifully. It’s also super easy to tweak and build on. A little leftover chicken would be great tossed in, and I could easily swap in my go-to everyday salad dressing for the oil and lemon juice.
If you’re on the hunt for your next go-to lunch, look no further.
2 Tips for Making the Rachel Green Salad
- Soak the onions. I took the advice of the last writer to fall in love with this salad and soaked the red onions in cold water while I prepped the other ingredients. Red onions can be a bit bitey, and a quick soak rounded out their flavor.
- Get creative. While I plan on making this salad again basically immediately, I doubt I’ll ever make it the same way twice. As I write this it’s the start of fall, so I think adding some roasted squash and fresh sage is a great tweak, but use what you’ve got!