ENTREE SALAD

Salads make a great school lunch because they can be made the night before for a no-fuss morning. Be sure to include a wide variety of fiber-packed vegetables, a source of high-quality protein, dietary fats and enough carbohydrate- rich topping to make it balanced in macronutrients. Add a complex carbohydrate like pretzels, crackers and/or a granola bar or a container of milk.

2-3 cups of romaine lettuce, chopped into large pieces

6- 8 cherry tomatoes, sliced in half lengthwise ¼ cucumber, diced

½ bell pepper, chopped (green, red, orange, yellow or a combination)

5 black olives, sliced 1 hard-boiled egg, diced or sliced

2 tablespoons shredded cheddar cheese

2 tablespoons dried cranberries

8 large croutons 2 tablespoons of your child’s favorite dressing

Put lettuce in a large, shallow container, trying to keep it to one side so there is space to keep other salad toppings separate. Make sure that the container will fit in your child’s lunch box with room for small containers, additional foods and an ice pack.

Put sliced tomatoes, cucumbers, peppers and black olives in the container with the lettuce, trying to keep them separate from the lettuce. Put the sliced egg, shredded cheese and dried cranberries over the lettuce. (Those can go in a separate container, too.)

Put croutons and dressing in small soufflé cups with sealed lids. If they fit, place in the large container with the lettuce. If not, pack them in the insulated lunch box. If your child plans to take salads often, it’s smart to invest in small, reusable dressing containers to prevent waste.

At lunchtime, your child combines all of the ingredients in the large container. Pour the dressing over the salad, replace the lid and shake the container to combine the ingredients.

Serves 1.