Make-ahead salads that make lunch easier. Studio 5 Contributor,
Emily Bradley, shows how to pack up Mason jar salads to eat at home,
at the office or where ever life takes you.
Black and Blue Salad
Balsamic Vinaigrette (LOVE Newman’s Own – the light tastes just as yummy to me)
Diced Chicken (optional)
Halved black grapes
Blue cheese
Pinenuts
Red leaf lettuce
Bowtie Spinach Salad
16 oz cooked bowtie pasta
15 oz fresh spinach
1 bag (6 oz) craisins
3 cans (11 oz) mandarin oranges, drained
½ cup parsley, chopped
1 bunch green onion, chopped
¼ cup sesame seeds, toasted
6 oz honey-roasted peanuts
2 cups cooked chicken, diced or shredded
Dressing:
1 cup vegetable oil
2/3 cup bottled Teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
½ tsp salt
½ tsp pepper
Blend ingredients and marinate cooked pasta in dressing for at least two hours.
Bowtie pasta
Chicken
Mandarin oranges
Green onions
Parsley
Spinach
Sesame seeds
Mini bag of honey roasted peanuts
Creamy Tomatillo Salad
Creamy Tomatillo Dressing (or Ranch dressing until you go out and buy “Our Best Bites”)
Drained black beans
Corn
Diced Jicama
Tomatoes
Shredded cheese (I like a little handful of the Fiesta Blend)
Classic Iceberg lettuce mix
Spinach Quinoa Salad
Balsamic Vinaigrette (again, I really like Newman’s Own)
Diced red onion
Sliced mushrooms
Cherry tomatoes
Quinoa
Spinach
Pesto Pasta Salad
Prepared pesto
Cherry tomatoes
Cubed mozzarella
Whole wheat penne pasta
Basil leaves (optional – these might get wilty by day five…)
Super Hearty Veggie/Grain Salad
½ cup cooked and cooled Wheatberries or barley
¼ cup diced green pepper
¼ cup diced red pepper
½ cup cooked and cooled Quinoa
¼ cup diced carrots
2 Tbsp Parsley
¼ cup Edamame
Yummy citrus ginger dressing (oil free!)
2/3 cup 100% pure orange juice
1/3 cup 100% apple juice
1 Tbsp apple cider vinegar
1 Tbsp fresh minced ginger
1 Tbsp fresh lime juice
¼ tsp salt
(This makes four ¼ cup servings)
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