A layered work of art

Ellie Krieger

THE WASHINGTON POST – This lunchbox-friendly salad is arranged in a clear container, so it looks like a piece of art.

Feel free to vary the vegetables and proteins to make your own colorful creation. When you’re ready to eat, pour the Italian dressing over the salad, seal it (tightly!) and shake it to combine, then eat it straight out of the container.

For the dressing:
– Six tablespoons of extra virgin olive oil
– Two tablespoons of vinegar
– 1 and a half teaspoon of Dijon mustard
– Three quarters of a teaspoon of honey
– Three quarters of a teaspoon of dried oregano
– Half a teaspoon of granulated garlic
– A quarter of a teaspoon of fine salt
– Freshly ground black pepper

For the lunch box:
– Half cup seeded and diced cucumber
– Half a cup of quartered grape tomatoes
– Half a cup of cooked chickpeas, drained and rinsed if canned
– A third cup of diced mozzarella cheese
– A cup of shredded romaine lettuce

Prepare the dressing: In a medium bowl, whisk together oil, vinegar, mustard, honey, oregano, garlic, salt and pepper to combine.

You should have about half a cup of dressing; you will need two tablespoons for the lunch box. Refrigerate remaining dressing until needed.

Prepare the lunch box: Place about two tablespoons of dressing in a small container with an airtight lid. Place the cucumber in the bottom of a large, wide-mouthed three to four cup container with a tight-fitting lid. Top with the tomato, then the chickpeas, mozzarella and lettuce. Add more lettuce if needed.

To pack, place salad and dressing containers in a cooler-style lunch box with an ice pack.

Just before eating, shake the dressing, then pour it over the salad. Re-cover the salad tightly and shake to coat the salad with the dressing.

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