Lunch Box Salads
Salads are great for lunch boxes, but for them to be a success they have to be packed well and have to have dressing.
- A largish size rectangular plastic container with lid. This is for the salad.
- A small plastic container to fit into the above larger container. This is for the ‘protein’ component of the salad.
- Disposable/recyclable container with lid (like those tiny containers you get your condiments in when you buy take-away Asian food). This is for the salad dressing.
- Different dressings. Make these for the week, put them in little containers or jars with lids and store them in the fridge. They will keep for a week.
- Oil and vinegar
- Beetroot and yoghurt
- Chick pea and tahini
- Yoghurt and garlic
- Make a salad with as many as possible of the following vegetables. Toss well.
- Baby spinach leaves
- Grated carrot
- Snow peas
- Grated beetroot
- Baby rocket
- Red cabbage, etc., etc.
- Have different ‘protein’ components for the salads handy so that you can pack different ones through the week. The following are good examples of what you can pack.
- Hard boiled eggs
- Cold roast beef
- Cold grilled chicken
- Cold lentils
- Canned mixed beans (drained and rinsed)
- Canned chick peas (drained and rinsed)
- Cold roast lamb, etc., etc.
- Now, the following simple steps will give you a perfectly packed lunch box.
- Portion the protein component of the salad into its container and place it into the larger salad container, towards one side.
- Portion the salad vegetables into the remaining space of the salad container.
- Place the ‘dressing’ container on one corner of the salad.
- Wrap a paper napkin around a plastic fork, seal it in a small freezer bag (or similar plastic bag) and place it on top of the salad. Close the container tightly with its lid.
- You can pack the lunch boxes in the evening and store them in the fridge.