For a perfectly portable, leak-proof lunch, layer the ingredients in this quick and easy vegetarian salad in a glass jar (with a lid). When you're ready to eat, just shake it up!
4 tsp red wine vinegar
1/4 tsp dried oregano
1/4 tsp chile powder
1 tsp olive oil
Sea salt and fresh ground black pepper, to taste
1/4 cup peeled and chopped carrots
1 stalk celery, sliced
1/4 cup cooked or BPA-free unsalted canned red and/or white kidney beans1/2 cup mixed baby greens
1/4 cup rainbow cherry tomatoes, quartered
4 tsp shredded low-fat Monterey Jack cheese
1 2-cup glass jar with lid
Prepare dressing: In a small saucepan, combine vinegar, oregano and chile powder. Bring just to a boil. Remove from heat and whisk in oil, salt and pepper; set aside to cool.
Build salad: Add dressing to bottom of jar. Layer carrots, celery, beans, greens, tomatoes and cheese over top. Cover with lid and refrigerate. Just before serving, shake jar to distribute dressing. Make up to 1 day in advance.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
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Layers of colorful veggies and brown rice noodles make for a healthy lunch that is easy to transport. By adding the dressing at the bottom of the jar, the vegetables stay fresh and crisp till lunchtime.