Winter is over. (Truth be told – winter never really started in Texas this year. Oh well.)
Regardless – anything that could pretend to be winter has long-since past and it’s high time for the Hayleys to move on from comfort food eating. Healthy foods for us!
I spent a couple of hours on Sunday prepping healthy meal choices for the week. Just look at these lovely lunch salads, plus low-fat guacamole, pico and hummus.
I also chopped vegetables and fruit, setting them out for quick snacking.
But on to those salads. If you layer correctly, you can prep a week’s worth of lunchtime salads with no fears of wilting. Upon the advise of many food blogs (which I read in depth before salad making…research, you know), I purchased several quart-sized mason jars. They hold a LOT of salad.
Spinach Pasta Salad
Layer ingredients in the following order:
- Italian dressing
- Chopped cherry tomatoes
- Chopped fresh mozzarella cheese
- Whole wheat pasta
- Fresh spinach (as much as you can shove in the jar
Replace lid and ring. Refrigerate until ready to eat!
So tell me – are you going to give jar salads a try? Interested in additional combinations?