About This Recipe
With the new school year underway, it’s time to think about lunchboxes. Now, when I use the term “lunchbox” you understand I’m not referencing the old tin lunchboxes or brown paper bags. Don’t use those – they aren’t insulated and won’t keep perishable foods safe for your kids!
A proper, insulated lunchbox, paired with a frozen ice pack or frozen juice box or water bottle, will keep food safe until it’s time for lunch.
With that out of the way, let’s talk about the food.
My favorite lunch from home when I was in school was this individual layered salad my mom put together. It was always fresh and simple and just delicious. And healthy.
You can use any veggies or greens you’d like in this easy recipe. Just put the dressing of your choice on the bottom (mine was Thousand Island, or just plain good mayonnaise) and top the dressing with harder vegetables such as carrots or kohlrabi. They won’t get soggy as they sit in the dressing for a couple of hours.
Top those veggies with lettuce, kale, romaine, or any greens your child likes. Add some shredded cabbage. Add fun things like baby peas (add them frozen; they’ll thaw perfectly by lunch time), cubes of cheese, and even leftover roasted potato cubes in place of croutons. Add cooked cubed chicken, cooked shrimp, or flaked salmon if you’d like. Add a tight fitting lid and you’re good to go.
Why this recipe works:
- This really isn’t a recipe, but more a suggestion of things you can use to make a lunch your child will eat.
- Make sure that all of the ingredients are cold before you assemble the salad. Cold packs can keep food cold, but they won’t chill perishable food down to a safe temperature.
- Use a plastic jar with a screw top lid, or a Tupperware or plastic container with a tight snap lid.
- Get your child involved in the preparation of this salad. They are more likely to eat it if they had a hand in designing it.
- Use the best produce you can find. This is no place for veggies that are on their last leg.