We had delicious grilled beef tenderloin this weekend, so I used some of the leftovers to create a healthy lunch to take to work.  This is light and filling because of the protein!

2 cups mixed salad greens

1/2 cup sliced cucumber (remove seeds if they are really large and the center of the cuke is watery)

1 small tomato, sliced in wedges

1/2 cup sliced baby carrots

4-6 oz. leftover beef tenderloin, sliced thin

1/4 cup firm fresh blueberries

Top the salad greens with the vegetables and then top with the sliced tenderloin.  Sprinkle the blueberries over the top.  Cover and pack for lunch.  Carry salad dressing in a separate container, so the salad won’t become soggy before you’re ready to eat it.