Best Lunch Box Ever (9 page)

2 teaspoons balsamic vinegar

4 teaspoons extra-virgin olive oil

Divide the lettuce between two large containers. In each container, arrange half the tomato, avocado, turkey, eggs, and blue cheese (if using) in rows on top of the lettuce.

To make the dressing, divide the soy sauce, balsamic vinegar, and olive oil between two small containers. Put on the lids and shake well.

MAKE-AHEAD NOTES:
the salad and dressing can be made the night before and stored in the refrigerator, but wait until morning to cut and add the avocado. Be sure to give your child instructions for drizzling the dressing over the salad at lunchtime.

IT'S NO WONDER
kids love this recipe; all the yummy fixings of a taco are transformed into a scrumptious salad. I like to select the crunchiest center leaves for this taco salad because it gives the salad great texture. Packaging the dressing and tortilla chips in separate containers keeps everything crisp until it's time to eat.

MAKES 2 SALADS

2 cups chopped romaine lettuce

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cup cooked corn kernels

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cup chopped raw vegetables (any combo of carrot, jicama, cucumber, red pepper, tomato)

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cup coarsely grated Cheddar cheese

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cup shredded cooked chicken or cooked black beans, drained and rinsed

8 salted tortilla chips

Dressing

2 teaspoons fresh lime juice

1 tablespoon plus 1 teaspoon extra-virgin olive oil

Dash of your favorite taco sauce

1 teaspoon honey

In a medium bowl, mix together the lettuce, corn, raw vegetables, cheese, and chicken. Divide the salad between two containers.

Crumble the tortilla chips and divide between two small containers or wax-paper bags.

To make the dressing, in a small bowl, whisk together the lime juice, olive oil, taco sauce, and honey. Divide the dressing between two small containers.

MAKE-AHEAD NOTES:
can be made a day ahead. Store the salad and dressing in the refrigerator; leave the chips on the counter. Be sure to give your child instructions for tossing the salad with the dressing and tortilla chips at lunchtime.

HAVE YOU EVER HEARD OF
FATTOUSH?
I hadn't until several years ago, when I learned to make this Middle Eastern specialty in which lettuce, vegetables, herbs, and feta are tossed with plenty of toasted pita bread. It's been a staple in my kitchen ever since, including this ever-so-speedy version that goes over well with my kids. I've left out the herbs in the interest of simplicity, but feel free to add chopped fresh mint or basil if you have it on hand. You can use store-bought pita chips, or make your own by cutting whole pitas into eight wedges. Brush lightly with olive oil, sprinkle with salt, and toast in a toaster oven until just crispy but not browned.

MAKES 2 SALADS

2 cups chopped romaine lettuce (the crunchiest leaves)

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cup chopped English cucumber

10 cherry tomatoes, halved

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cup cooked chickpeas, drained and rinsed

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cup crumbled feta cheese

12 salted whole-grain pita chips

Dressing

2 teaspoons fresh lemon juice

4 teaspoons extra-virgin olive oil

2 dashes of ground cumin

2 pinches of salt

In a medium bowl, mix together the lettuce, cucumber, tomatoes, chickpeas, and feta. Divide the salad between two large containers.

Crumble the pita chips and divide between two small containers or wax-paper bags.

To make the dressing, divide the lemon juice, olive oil, cumin, and salt between two small containers. Put on the lids and shake well.

MAKE-AHEAD NOTES:
can be made a day ahead. Store the salad and dressing in the refrigerator; leave the pita chips on the counter. Be sure to give your child instructions for tossing the dressing and pita chips with the salad at lunchtime.

IF LUNCH-BOX GREENS ARE NEW TO YOUR HOUSEHOLD,
the chicken Caesar is a pretty comfortable place to start. The croutons and cheese give it extra appeal, the chicken adds plenty of protein, and the creamy dressing has a pleasing lemony tang. I left out the anchovies, which are standard in a Caesar dressing, since most kids aren't too fond of the fishy flavor.

MAKES 2 SALADS

2 cups chopped hearts of romaine lettuce

1 cup chopped or shredded cooked chicken

3 tablespoons coarsely grated Parmesan cheese

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cup Crunchy Croutons (recipe follows) or store-bought

Dressing

1 tablespoon mayonnaise

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

Pinch of salt

Freshly ground pepper

Divide the lettuce, chicken, and Parmesan between two containers.