I usually make my lunch for work in the mornings while my bread is toasting.
It isn’t hard to fling something together but I still don’t like the rushing around.
I saw something recently that really caught my eye. A make ahead salad that you just grab and go.
How simple is this and yet it is also clever.
Next layer something that doesn’t absorb the dressing like tomatoes.
Add some more layers. Next time I will be adding some cooked quinoa grains but the choices are unlimited. I have Feta cheese in this one along with the tomatoes, cucumbers, carrots, red peppers and spring greens
Just remember to leave the green leafy vegetables for the top row to keep them away from the dressing so as not to wilt them.
When you are ready to eat it you just tip it over and pour it out on a plate and the dressing follows.
At least mine will because it is just oil and vinegar.
If you use a thicker dressing I would tip it over about 15 minutes before you are going to eat it to give the dressing time to mingle.
Now this is supposed to last for 5 days in the fridge so I should be good until Friday. I will let you know if this is an epic fail but I am hopeful that the vegies will stay just as fresh in my jars as they would any where else in the fridge.