French dressing: Peel and finely chop ¼ of a clove of garlic • Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well
Yoghurt dressing: Put 1/3 cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well
Lemon dressing: Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Squeeze in the juice of 1 lemon • Put the lid on the jar and shake well
Balsamic dressing: Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well
I grew tired of searching for healthy lunches. Going out for lunch became expensive too. The salads at restaraunts often left much to be desired.
Prepare salads ahead of time in mason jars and refrigerate. Pick up your favorite produce; carrots, beans, sprouts, corn, tomatoes, cucumbers, etc.
The tip is to stack from bottom to top 1. hearty vegetables 2. lighter vegetables 3. the lettuce or leafy greens on top.
If you must, put dressing in the bottom of the jar so the hearty veggies absorb the dressing, protecting leafy greens from getting soggy. Lunch on the go!