This has been a week of delish lunches.  Spend some time in your kitchen after dinner seeing what you may have that could be used to make a healthy, portable mason jar salad lunch.

Spending time in the kitchen is a passion of mine and cooking is one of the ways I express my creativity. I love looking in my fridge and pantry to see what I can make with what I have on hand.  For my last mason jar salad of the week that is exactly what I did.   I used leftover red cabbage, carrots and pumpkin seeds from a chopped salad I had made earlier in the week, along with some garden parsley to make a coleslaw mason jar salad.  The ingredients included:

• Coleslaw dressing
• Red cabbage
• Julienne carrots
• Raw pumpkin seeds
• Bunch of Italian parsley

It was very tasty, however on my next coleslaw attempt I will make sure I shake up the ingredients and chill them a few hours before eating so the veggies and dressing have a chance to flavor each other.