Simple and compact, jar lunches are the perfect way to take your lunch anywhere. Once packed, these lunches can stay fresh up to a week!

Preparation tips:

Layer 1: the dressing
Fill the bottom of the jar with 2 –4 tablespoons of dressing or, if you prefer, plain old oil and vinegar. Keeping liquids toward the bottom will prevent your other toppings from getting soggy.

Layer 2: hard veggies
Add ½-inch pieces of chopped hard veggies or fruits, like cucumber, carrots, peppers, eggplant, and zucchini.

Layer 3: grains
Add in any cooked grains, pasta, and beans, such as quinoa, rice noodles, or penne.

Layer 4: cheeses and meat
If you will be eating the salad within 24 hours, add a thin layer of protein, in the form of chopped chicken, tuna, cheese, hard-boiled egg, etc. If you’re making more than a day ahead, add these items in later.