I have jumped on the "salad in a jar" bandwagon. I was recently piqued with this concept by a photo I saw on Photograzing which was submitted by Skinny Girl Trapped in a Fat Body.
I take my lunch to work everyday because it is easier, quicker, healthier, cheaper, and much, much tastier. Normally, I take leftovers from whatever I cooked for dinner and I pack it as I clean the kitchen. Every now and then, I don't have any leftovers and will make a peanut butter and jelly sandwich. Even peanut butter crackers and an apple. In a pinch, even a can of Campbell's cream of tomato soup. Anything from home is better than facing a fast-food-drive-thru. And I don't have to get in my car and fight traffic just to get some hideous "food". I can sit in the breakroom, read, chat with coworkers about things other than work, make personal phone calls, and relax.
In my next post, I will show you some of the different salads I have made for work and share some strategies. For now, I will talk about dressing.
Homemade salad dressing is a must for me. It is easy to make and admit it, salads are a bit of work to put together. Why spoil all the freshness with commercial, heavy dressings? I especially like this very light, yet super flavorful dressing for spring.
1/4 cup olive oil
1/4 cup rice vinegar
1/4 cup sparkling mineral water (I like Perrier)
Juice of 1 lime
1 tsp. (more to taste) grainy mustard
1 Tbsp. chopped fresh chives
1/4 tsp. each, salt and freshly ground black pepper
Combine all ingredients in a jar with tight fitting lid. Shake to emulsify. Taste and adjust seasonings. Makes 1 cup of dressing.