Put down the Lean Cuisine. Stop making the same old sandwich. Don’t waste your money ordering out. Instead, let me teach you how to pack the perfect lunch salad.
I begin the night before because every morning I inevitably dawdle.
Next, plan out your toppings. I begin with what can go directly on the salad. This decision is based upon the water content in the ingredient. If it feels watery, place it in its own Ziploc baggy. My shredded carrots feel damp, so I’ve been packing them separately. Cheese is safe so dump it on the salad. I stick to lower calorie cheeses like Gorgonzola, Feta, or Goat Cheese for my salads.
Since salad isn’t the most filling food, I like to buy a rotisserie chicken at the grocery store and separate out the meat into individual servings. It’s delicious, easy, and a great way to add some protein.
Lastly, I use a small container for dressing (balsamic vinegar and a bit of oil.) Everything is packed together in the large Tupperware creating instant portability. When lunch rolls around, I empty the baggies and dressing.
What’s your favorite salad combo? I wish I had dried cranberries. I would have added those too.