Think Outside the Lunchbox
Eating the same thing every day can make lunch seem so “blah.” Now’s the perfect time to break out of the lunch rut and add some excitement to your meals. Thinking outside the traditional lunchbox is easy with the right ingredients. Perk up your noontime noshing with fresh, seasonal ingredients coupled with kitchen pantry classics, like California Ripe Olives, which add a unique flavor and bold, distinctive color to any dish.
California farmers grow more than 95 percent of the ripe olives consumed in the United States. From planting, pruning, harvesting and processing, they make sure that the highest quality olives come from their farms to your table – one can at a time.
Adding olives to any lunch can help bring California sunshine to each and every bite. Try some of these portable and packable recipes to add excitement to lunch on-the-go and find more at calolive.org.
Greek Salad in Jars
Courtesy of Simply Recipes Makes: 4 salads Salad Dressing: 3 tablespoons red wine vinegar 1/4 teaspoon salt, plus additional, to taste (optional) pinch of black pepper, plus additional, to taste (optional) 1/4 teaspoon dried oregano 1 teaspoon honey 5 tablespoons olive oil 4 pint-size canning jars with lids Salads: 1/4 medium red onion, thinly sliced
1 cup cherry tomatoes, halved 1/2 large English cucumber, sliced 1 yellow or orange bell pepper, cut into 1/2-inch
pieces 3/4 cup California black ripe olives 1/2 cup (4 ounces) crumbled feta cheese 4 small handfuls fresh baby spinach or other dark,
leafy greens 4 pita bread rounds, halved (optional) To prepare dressing: In small bowl, whisk together vinegar, salt, pepper, oregano and honey.
Gradually whisk in oil. Taste. Add additional salt and pepper, if desired. Divide dressing between four pint jars. To assemble salads: Divide onion between four jars. Divide tomatoes, cucumbers, peppers, olives and feta cheese between jars. Pack remaining space with spinach, compressing leaves slightly. Secure lids and refrigerate up to two days. To serve: Empty salads into bowls and toss with dressing. Serve with pita bread.
Note: Store and transport salads upright so dressing stays on bottom.