the salad jar

no, that's not a typo, i did mean salad jar - not bar.  recently, i've been thinking on new ways to travel lighter and still eat healthy when i'm at the office or out and about running to teach/take yoga classes.  enter my beloved glass jars (this one in the pic happens to be from coconut oil). 

today i made a new salad using anything and everything that i could salvage in my kitchen (read:  i need to go grocery shopping desperately) and then i put it in a jar as my takeout container du jour.

today's lunchtime salad:

  • 2 tiny heads of baby bok choy (rinsed well, then chopped)
  • a handful of sliced almonds
  • 1 ear of fresh corn (removed from the cob)
  • 1 clementine (peeled, separated, cut in halves)
  • 5 sugar snap peas (chopped)
  • about 1 tablespoon of onions


the dressing:

  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon of fresh ginger (grated)
  • a spring of sea salt and fresh ground pepper


as you might have guessed, i am not really into precise measuring when it comes to cooking.  instead i view my recipes like a craft project where i work in layers until i get the desired yum-factor... but these guesstimated measurements should set you in the right direction.

overall it was tasty, i was pleased and the jar didn't leak in my purse (or rather body bag that i schlep to/fro) and it was an interesting lunchtime topic at the office.  yay for re-using!