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.
Make sure to mix textures and flavors. Ideally, you’ll have a filling protein, something salty and crunchy, and something sweet and tangy. Here are some ideas from Earthbound Farm:
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.