Green Salad Box Recipe
large salad with mixed greens, carrots, tomatoes, and red onion. House ranch or balsamic dressing on the side.
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Ingredients
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Lunch Box Menu - Green Salad Box
Method
Rinse greens thoroughly under cold water. Spin dry or pat dry with clean towels. Rinse and pat dry cherry tomatoes, cucumber, and radishes. Slice red onion thinly if not already prepared. Chill vegetables until ready to assemble.
In a large resealable container or salad box, place mixed greens as the bottom layer. Evenly distribute shredded carrots, cherry tomatoes, red onion, cucumber, and radishes on top to create color variety and texture.
Sprinkle croutons and shredded parmesan cheese over the vegetables to add crunch and savory notes.
Place ranch dressing in a small sealed container or dressing cup and the balsamic vinaigrette in another separate dressing cup to keep the greens from wilting. Label if necessary.
Seal the container. Keep refrigerated until service. If desired, allow the greens to come to room temperature for a few minutes before opening and tossing with dressing at the plate or in the box.