• 2 large stalks broccoli
• 1/2 head cauliflower
• 2 medium Kirby cucumbers
• 3 peeled carrots
• 2 cups grape tomatoes
• 1 bag (6 ounces) cut romaine lettuce
• 3/4 cup salad dressing , such as Rockin' Ranch

Prepare the veggies: Cut the broccoli and cauliflower into small florets. Quarter the cucumbers lengthwise, then seed and slice into 1/4-inch-thick slices. Coarsely chop the carrots and halve the grape tomatoes.

Bring a large saucepan half full of water to a boil. Add the broccoli and cauliflower; reduce the heat and simmer for 2 minutes, drain and cool with cold running water. Transfer the blanched vegetables to a large salad bowl and add the cucumbers, carrots, tomatoes and lettuce. (This can be prepared up to 12 hours ahead; cover and chill.) Pack the salad in containers for lunch, and pack the dressing on the side.

Per serving (without dressing): 63 calories, 0.5 g fat (0 g saturated), 12.5 g carbohydrates, 6 g fiber, 5 g protein