I love this idea for easy, ready-to-go lunches. The sealed mason jar keeps the ingredients fresh for up to five days. So, you can make them on Sunday and they're ready to grab from the fridge all work week long!
The secret is in the layering, starting with dressing on the bottom, your toppings in-between, then lettuce on top. So smart.
Here's one recipe from The Daily Muse.
Caprese Pasta Salad2 tbsp basil pesto (homemade or store-bought)
1 cup cherry tomatoes
1 ½ oz fresh mozzarella, chopped into bite sized pieces
2 oz cooked penne pasta
½ cup fresh spinach leaves
½ cup fresh basil, chopped
Head here or here for more recipe ideas.
Image via The Daily Muse.