More Salad!

Mason jar salads are a trend I can get behind.

Asian Noodle Salad
Salad:
1/2-3/4 cup cooked rice noodles
1/3 cup edamame
1/4 cup each of grated cabbage and carrot
handful of peanuts

Sauce:
(there's no wrong way to make this sauce, it's according to your taste, so play around with it)
3 tbsp natural peanut butter
1/2 tsp sriracha
1 tbsp rice wine vinegar
1 tsp honey (or brown sugar)
1 tsp soy sauce
hot water

Directions:

1. Whisk together sauce ingredients, gradually adding hot water depending on desired thickness .

2. Cook noodles according to package directions. Defrost edamame. Assemble salad. Enjoy at a later time!

Mason Jar Taco Salad

I guess mason jars are the new tupperware. I have to admit, I love seeing the rainbow layers of a nice jar salad, verses an opaque container. You need a separate bowl to dump the salad in, which is the only draw back. Sometimes I pack them lose, so it's easier to eat.

Ingredients:

fills 2 jars

1 cup of Easy Peasy Beans

1/2 cup of corn

1/3 shredded broccoli

4 tbsp graded cheese (Daiya works as well) 

1/2 cup shredded carrot

2 handfuls of spinach

Extra dressing:

1 tbsp plain yogurt

1 tbsp salsa

I made the extra dressing and kept it in a separate container. If you have enough sauce from the beans you don't really need a separate dressing.

I don't think this recipe needs it's own "Directions" section. It's pretty self explanatory. 

And now I don't have to worry about tomorrows lunch.