December 14,2022
GF/V/DF
If I know ahead that I'm going to have an especially busy work week, and I'm running low on individual home-cooked meals in the freezer, I'll make 3-5 of these on-the-go salads for grab-and-go lunches during the week. I pour a little olive oiland red-wine vinegari into small plastic container, add a bitof salt and pepper, and place one container at the top of each mason jar, just before adding the lid. Because I need to be conscientous about getting more protein at each meal, I add cooked whole grains and slow-cooked beans when layering the ingredients. I add a little homemade chicken stock to the water, when cooking the grains and beans. For the vegetables, I use produce from the garden, or whatever looks freshest at the Farmer's Market...and then just layer everything. When it's time to eat, I pour in a little vinaigrette and shake the jar...easy peasy!
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