3 Bring to Work Lunches

78 Flares 78 Flares ×

20150717_Maria_Shoot-120

Want a fast and healthy bring to work lunch? Look no further then the incredibly versatile Salad in a Jar. 

When I deliver wellness talks at corporations, inevitably, the one question I always get is, what are some easy and healthy bring to work lunches?

My absolute favorite is Salad in a Jar. You can make 3-5 at the beginning of the week, and as long as you layer them correctly, choose hearty ingredients, and seal them in an airtight mason jar, they will stay fresh up until Friday. 

With salad in a jar, anything goes. Use a large, 1 quart mason jar so you have enough space, and then mix and match whatever ingredients you like. As the temperature gets colder, don’t be afraid to swap raw veggies for roasted ones. When you’re ready to serve, just shake and dump into a bowl. 

 

How to Make a Salad in a Jar

Layer ingredients heavy to light.

The secret to avoiding a soggy salad is layering your ingredients correctly. Dressing goes on the bottom, followed by heavy ingredients like beans or bulky veggies that won’t suck up all your dressing then the lighter ingredients. Salad greens always go last.

Be sure to include a hearty protein.

To ensure your salad fills you up and keeps you satisfied, be sure to include a protein, like quinoa, chickpeas, beans, peas, lentils, grilled chicken, or fish.

Meat toppings will only last 3 days.

While veggies and beans should hold up a full 5 days, any cooked meat or fish will only last about 3, so keep that in mind when planning your jars.

Salad in a Jar Recipes

Mediterranean Salad with Quinoa
Salad in a Jar
Write a review
Print
Lemon Dijon Dressing
  1. 1 ½ tsp. fresh lemon juice
  2. 1/2 tsp. Dijon mustard (optional)
  3. 1/8 tsp. salt
  4. ¼ tsp. black pepper
  5. 1 tbs. olive oil
Salad
  1. ½ cup chickpeas
  2. ½ cup diced tomatoes
  3. ½ cup diced cucumber
  4. ½ cup quinoa
  5. ¼ cup diced kalamata olives
  6. ¼ cup diced red onion
  7. 2 tbs. raw or sprouted sunflower seeds
  8. 2 cups organic baby spinach
Instructions
  1. First, make the dressing: In a large bowl, add lemon juice, Dijon, salt, and pepper. Whisk together vigorously, and then continue whisking as you slowly pour in the oil a few drops at a time until completely combined.
  2. Pour in bottom of a large 1 quart mason jar. Next, layer salad ingredients in order listed. Screw lid on tight and refrigerate.
Maria Marlowe http://mariamarlowe.com/
South of the Border Salad with Roasted Red Pepper Dressing
Write a review
Print
Roasted Red Pepper Dressing*
  1. 2 organic fire roasted peppers
  2. 3 tbs. raw pumpkin seeds
  3. 2 tbs. fresh lime juice
  4. 1 tbs. minced fresh cilantro
  5. 1/4 tsp. cumin
  6. cayenne (optional)
  7. salt, to taste (note that roasted peppers may already have salt)
Salad
  1. 1/2 cup black beans
  2. ½ cup grilled tempeh, shrimp, or chicken
  3. 1/2 cup organic corn kernels (blanched)
  4. 6 grape tomatoes, sliced in half
  5. 1/2 cup grated jicama or carrot
  6. 2 tbs. red onion, minced
  7. 2 tbs. raw or sprouted pumpkin seeds
  8. 2 cups organic mesclun greens
Instructions
  1. First, make the dressing. Add all ingredients to a bullet blender and blend until creamy. Pour half into the bottom of a 1 quart mason jar, and reserve the rest for another salad.
  2. Next layer salad ingredients in order listed. Screw lid on tight and refrigerate.
Notes
  1. *Dressing makes 2 servings
Maria Marlowe http://mariamarlowe.com/
Detox Salad
Write a review
Print
Dressing
  1. 2 organic fire roasted peppers
  2. 3 tbs. raw pumpkin seeds
  3. 2 tbs. fresh lime juice
  4. 1 tbs. minced fresh cilantro
  5. 1/4 tsp. cumin
  6. cayenne (optional)
  7. salt, to taste (note that roasted peppers may already have salt)
Salad
  1. ¾ cup black beans
  2. ½ cup broccoli florets, chopped small
  3. ½ cup grated carrot
  4. ½ cup cauliflower florets, chopped small
  5. ¼ cup shallot or red onion, diced
  6. 2 tbs. raw or sprouted sunflower seeds
  7. 2 tbs. raw or sprouted pumpkin seeds
  8. 2 cups organic mesclun greens
Instructions
  1. Pour dressing into bottom of a 1 quart mason jar, then layer salad ingredients in the order listed. Screw lid on tight and refrigerate.
  2. The veggies for this salad can either be roasted or raw. If raw, the key is to chop them very small, about ¼ inch pieces. If roasting, chop the broccoli, carrot, and cauliflower into 1 inch pieces, coat with a little olive oil, and roast in a 425 degree oven for about 15 minutes, or until veggies are tender. Layer in the jar as listed in the ingredient list.
Maria Marlowe http://mariamarlowe.com/
 

A similar post also appears on IvankaTrump.com

Food Stylist: Maria Marlowe Photographer: Irina Smirnova

Share:

You Might Also Like

Share Your Thoughts

Your email address will not be published. Required fields are marked *

78 Flares Facebook 0 Pin It Share 78 Twitter 0 Google+ 0 78 Flares ×