Mason jar salads and more : 50 layered lunches to grab & go by Julia Mirabella

By Julia Mirabella

Realize the good solution to pack a delectable, fit lunch! Mason Jar Salads and extra indicates easy methods to arrange on-the-go foodstuff which are choked with clean produce and entire foods.

Discover the good solution to pack a delectable, fit lunch! Mirabella exhibits the way to use a Mason jar as a lunch field, with a purpose to organize on-the-go nutrition which are filled with clean produce and entire foods-- and are as attractive to examine as they're to eat.  Read more...

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Toss together to add to the Mason jar salad or enjoy on its own. spinach, radish, and quinoa salad While it may seem like a grain, quinoa is actually a seed — an awesome, nutrition-packed seed. Quinoa is a great source of protein, fiber, and iron, and its fluffy texture makes it a perfect addition to salads. Here I’ve included it in a spring salad along with spinach, radishes, and peas. Makes 1 serving � cup uncooked quinoa � cup water 2 to 3 tablespoons Blueberry Vinaigrette (recipe on page 126) ⅓ cup cucumber chunks ⅓ cup diced vine-ripened tomatoes ⅓ cup fresh peas (or substitute sugar snap peas) � cup thinly sliced radishes 2 cups spinach leaves 1 quart-size Mason jar Rinse the quinoa thoroughly under running water.

Seal and refrigerate until ready to use. greek salad with chickpeas Spicing up a Greek salad with chickpeas is always a good idea. This tasty, greens-free salad is perfect when you’re tired of eating leafy greens but still want to keep lunch healthy. You can’t go wrong with feta cheese and olives, and the chickpeas help curb your appetite while providing your body with zinc and protein. This salad is filling and satisfying without being a huge portion. I think you’ll love it! Makes 1 serving 2 tablespoons Lemon Vinaigrette (recipe on page 125) � cup chickpeas, rinsed and drained ⅓ cup halved cherry tomatoes ⅓ cup quartered cucumber slices 2 tablespoons diced red onion 2 tablespoons pitted black olives, halved 2 ounces crumbled feta cheese 2 tablespoons chopped fresh parsley 1 pint-size Mason jar Place the vinaigrette in the Mason jar and add the chickpeas.

Makes 4 servings � cup olive oil 2 garlic cloves, chopped � teaspoon red pepper flakes 1 bunch broccoli rabe 2 cups uncooked orecchiette � cup white wine Parmigiano-Reggiano cheese, grated for serving 4 pint-size Mason jars Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about a minute. Remove the pan from the heat and set aside. Bring a pot of salted water to a boil over high heat. While the water is heating, trim about 3 inches off the broccoli rabe stems.

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