Packing our lunches for the work week is a continual series of ups and downs. Since I work from home, with full access to a fridge and kitchen appliances, my lunches can be a little more flexible. If all else fails, I can poach an egg, put it on a piece of toast and call it good. But I like to make sure that Jeff has a good lunch to take to work, too.
Some weeks, we have all kinds of blog food leftovers. “There’s chicken! And roasted veggies! And salad fixins’! Or, I could make you a smoothie! Or a sandwich! Or a chicken and roasted veggie sandwich! Which one do you want?”
Other days, the “What can I take for lunch?” question is met with “Well…there’s this apple. I’m not sure how old it is. But you could dip it in peanut butter. And…there’s this half of a piece of salmon. And….mixed nuts? Is that an OK lunch?”
A surefire way to solve this problem is to have at least a couple of ready-made lunches on hand in the fridge. That way, at least I know that for a few days out of the week, these will be available (and we can probably combine random leftovers for lunches for the other days). I like to prepare these ready-to-eat lunches on the weekend. I’ll usually make either a big batch of soup or salad jars.
These are a light and fresh Spring-time salad jar. The marinated white bean salad is inspired by a classic dish at many Detroit-area restaurants. The longer the beans sit in the marinade, the better they are, so they’re perfect for a salad jar.Top them with whatever veggies and greens you want. Here, I’ve used grape tomatoes, sliced red onion and peppery arugula. Here’s to a week of foolproof and tasty lunches!
For the Marinated White Bean Salad:
For the Salad Jars:
Want more salad jar ideas? Check out these other portable, fun lunch recipes!