When I googled “portable lunch no sandwiches,” this adorable idea came up.
The salad lasts for five days in the refrigerator, the dressing is on the bottom – first layer – so it is not soggy until you shake it up and it is pretty to look at. Add to that my own requirements for something easy to bring on a kayak and healthy, and this is a winner.
I made mine with red onion, carrots, celery, cucumber, peppers, lettuce, tomatoes, basil leaves and feta. You can add chicken, beans, anything you like. The key is to put the dressing in the bottom of the jar and then add the veggies least likely to absorb the dressing. In my case this was the onion, carrot and tomatoes.
I love the idea of prepping the salad once on a Sunday and then having it available in the refrigerator ready to go for the rest of the week. This could become a regular thing.
There are lots and lots of recipe ideas online. Taco salads, Greek salads, etc. Try http://www.huffingtonpost.com/2014/06/06/mason-jar-salads_n_5452313.html as a start.
Pretty soon I will be packing mine with veggies all grown in the garden!