Caren McSherry of Gourmet Warehouse shares a healthy recipe for Lunch in a Jar.
Forget the lettuce that wilts and tomatoes that go soggy. Think quinoa, black lentils, rices as your base. I like to use recycled jars as my holder, especially for kids that often forget to bring them home. The salads are as imaginative as you. Do yourself a favour and don’t put things in lunches you know they dislike. You are wasting your time and most importantly, your money.
– 2 cups cooked quinoa
– 2 cups cooked black beluga lentils, or any lentil you like
– 2 cups cooked basmati rice
– Small grape tomatoes
– Pitted olives
– Cooked beets
– Coarsely chopped kale
– Diced cucumber
– Diced celery
– Jarred artichokes, drained and quartered
– Feta or goat cheese
– Shaved leftover corn on the cob
– Cooked edamame beans
– 1 tablespoon Dijon mustard
– 3 tablespoons vinegar, tarragon, balsamic, pear, white balsamic
– 2/3 cup good extra virgin olive oil
– Sea salt and ground pepper
Whisk the mustard and vinegar together, slowly pour in the oil, whisking all the while to make a smooth dressing. This will honestly take you all of 20 seconds.
Begin with some dressing at the bottom of the jar, then the quinoa, rice or lentils. Layer with the salad components you like best. Dressing on the top, lid on.