I recently purchased this set for $15 from Costco. I generally just eat leftovers for lunch the next day at work but I am also wanting to add some simpler meals into my rotation that often won’t have leftovers or reheat well at the office.
I figured I could prep a salad or two each week to take to work for lunch. But I’m also thinking these containers would work for other kinds of meals too.
Generally I only think of Cobb/chef salads so I’m taking unique salad ideas. Also has anyone used these type of containers to prep other lunches?
by ProfessionalVast748
6 Comments
Pasta salads are an easy choice, im a fan of fusilli with pesto, black olives, feta, basil, and sliced parmesean. Easy to have the ingredients in bulk and then portion and mix on the spot.
For maximum simplicity, literally just go with a mix of crackers, spreads/cheeses, and veggies. All prep, zero cook. Worked well enough for the roman empire.
Power bowls – I have read books with ideas for power bowls. Rice, oatmeal, or hummus base and veggies, protein on top. Love the compartments on your bowls for crunchy toppings and dressing.
Buddha bowls could be a good idea. Same with a yogurt bowl or granola bowl.
Cowboy caviar with chips/tortilla strips in the top section! And/or dressing
I love looking at meal prep companies to figure out salad ideas. Where I am, there’s InspiredGo salads, and while I’m not paying $12 for a salad, I like their combos! They had a dill pickle salad over the summer and I made it a few times for myself and I loved it. LOL.
I often make horiatiki (Greek village salad) two at a time in my salad containers like this. They’re tasty and really filling, and it’s something different than a leafy green salad. For two salads I’d use:
* large English cucumber (split longways, then slice into thick half-moon chunks)
* 2-3 dozen cherry or grape tomatoes cut in half
* handful kalamata olives, pitted
* A few slices of red onion
* A few slices of green bell pepper
* Grind of sea salt
* heavy sprinkle of dried oregano (Greek oregano if you have it)
* 1-2 tbsp EVOO per salad (measure with your heart)
* heavy drizzle of red wine vinegar (I put the vinegar and oil together in the little cup)
* chunk of Greek feta for each one
* whole grain bread to dip in the herbed-feta-EVOO-veggie dressing left at the end