|Individual Layered Salads|
My perfect solution to the packed lunch conundrum is a classic layered salad in individual portions. Each kid can have the salad their way in just their size and it's easy to carry and keep food-safe until lunchtime as well. Start with a base of fresh greens and build as you like. The following "recipe" is more a set of guidleines. Go with what you know the kids like, including dressing, and they'll bring home empty containers every time!
Individual Layered Salads
In a two cup serving container with a lid, layer:
One cup of chopped greens
Layer on desired veggies 2 Tablespoons at a time - up to 2/3 cup total or about 10 Tablespoons.
Veggies such as:
frozen peas (leave them frozen and they will thaw by lunchtime)
cooked garbanzo or other beans
halved grape tomatoes
chopped sweet peppers
diced red onion
sliced green onion
On top of veggies add other toppings, up to 1/3 cup or about 5 Tablespoons:
2 tablespoons shredded cheese or cottage cheese
1 hard boiled egg, chopped
Turkey bacon fried crisp and crumbled or chopped
Diced ham or turkey
Sunflower seed kernels or other nuts
Top everything with 3 - 4 Tablespoons of their favorite dressing and you're set!
The possibilities are endless and having your children help make the salads the night before ensures a smooth morning routine and also means they're more likely to eat them.