This weekend I got a little lost in the multitude of Mason Jar salad recipes available on the internet. Of course, there are some that are just *too much* work for me, and then there are some that are just *way too healthy* for me, too. Despite those two “restrictions, I did manage to find a few that seemed very interesting and exciting.
After perusing my fridge for vegetables in need of use, I decided to make a Vegetarian Taco Salad. It wasn’t initially going to be just veggies, as I was going to put some grilled chicken. However, I made a veggie version for dinner last night with the leftovers from the jars, and decided that it was perfect – and very filling, without the chicken (plus, I was tired, a little lazy, and wanted some time to run before bed). Regardless of what I did or didn’t put in my salad, I have succeeded at week #3 of my healthy lunch packing goal!
The “Gentle Giraffe” version of Mason Jar Taco Salad
1. Dressing: salsa and a dollop of fat free greek yogurt, and taco seasoning
4. Cherry Tomatoes
5. Black Beans
6. Shredded Tex-mex cheese
8. Romaine Lettuce
9. (on the side) Tostitos for crumbling on top