Rainbow-Ready Lunch


Choose from each category:

  • 2-3 Tablespoons dressing: salsa, vinaigrette, Greek yogurt dressing or pesto.
  • ½ to 1 cup vegetables: radishes, cucumbers, tomatoes, avocados, onions, carrots, sweet peppers, celery, cauliflower and/or artichoke heart.
  • ½ cup starch/grain: brown rice, peas, sweet potatoes, quinoa, corn, barley, farro, brown rice noodles and/or whole-wheat pasta.
  • ½ cup protein: chicken, turkey, lean ground beef, low-fat sausage, hard-boiled eggs, lentils, baked tofu, fresh mozzarella, edamame, black beans and/or garbanzo beans.
  • 1-2 cups greens: arugula, spinach, butter lettuce, fresh herbs, romaine, kale and/or mixed spring greens.


  1. Start with 4 clean glass quart jars.
  2. Layer ingredients in order (as listed above).
  3. When ready to eat, empty contents into a bowl or on a plate. Or, shake and enjoy right out of the jar.

Seasoned Cook

Burned out on the same salads for lunch? Jar salads are a great way to experiment with different ingredients in a reusable container.

Make 4-5 jars at a time to prep for the week’s lunches ahead! There are infinite possibilities when you mix and match ingredients.


Serves 1 per jar.