Rainbow-Ready Lunch

Ingredients

Choose from each category:

• Dressing (2-3 Tablespoons) salsa, vinaigrette, Greek yogurt dressing, pesto
• Crunchy/”Wet” Vegetables (½ – 1 cup) radishes, cucumbers, tomatoes, avocados, onions, carrots, sweet peppers, celery, cauliflower, artichoke hearts
• Starch/Grain (½ cup) brown rice, peas, sweet potatoes, quinoa, corn, barley, farro, brown rice noodles, whole-wheat pasta
• Protein (½ cup)  chicken, turkey, lean ground beef, low-fat sausage, hard-boiled eggs, lentils, baked tofu, fresh mozzarella, edamame, black beans, garbanzo beans
• Greens (1-2 cups) arugula, spinach, butter lettuce, fresh herbs, romaine, kale, mixed spring greens

Seasoned cook: Burned out on the same salads for lunch? Jar salads are a great way to experiment with different ingredients in a reusable container. Make 4-5 jars at a time to prep for the week’s lunches ahead! There are infinite possibilities when you mix and match ingredients.

Method

• Start with 4 clean glass quart jars.
• Layer ingredients in order (as listed above).
• When ready to eat, empty contents into a bowl or on a plate. Or, shake and enjoy right out of the jar.