I hear from a lot of people that eating on the go, or taking lunches to work, is too much work. I call your bluff. I call your bluff, because I have been packing all of my husband’s and my lunches for 15 years, as well as all my kids’ lunches. It takes very little time, especially if you factor in leftovers into your meal planning and account for adding the leftovers to your lunches.
To give you an example, I took last night’s leftover Asian-Inspired Chicken Salad with Garlic Ginger Dressing and turned it into lunches for my husband next two days at work. There is no excuse for eating crappy food. There just isn’t. And this idea, of Mason jar salads, its just so easy and a great way to eat well on the go.
I don’t know who thought of this first, but I’d like to tell them that this is a major time save, a great way to use leftovers, and has transformed how my husband and I eat our work lunches. We love it. If my kids could take glass containers to school, I’d probably send this for them, too, but they get plenty good lunches as is, see here at Lunch Box Mama.
WHAT YOU NEED:
-Large, wide mouthed Mason jars.
– Protein: chicken works great, but so does seafood like salmon & shrimp, as well as steak or ground beef.
– Thick leafy style lettuce. I love a green leaf or butter lettuce for this.
– Variety of color and style of veggies. I love to mix up the cuts and textures here, as well as color, to make it interesting. Good things like carrot shreds, cherry and grape tomatoes, cucumbers, bell peppers, onions and chives, etc. Keep it interesting, eat the rainbow.
– Dressing in small dipper type containers with tight-lip seal, to put in the jar at the top, to be used when salad is ready to eat. Having the dressing in a small container that fits inside the jar makes it even easier to travel with.