But it's January. And with that comes renewed commitments to health goals, portion control, and steering clear of the foods that derail those goals. This week, I'll be lunching on a lovely layered salad in a ball jar. Expect more of these ball jar concoctions to come... (only to be blogged if actually tasty...) This is a quick fix on a Sunday night to have a weeks worth of lunches ready - with a portioned amount to stay on target and in control.
This weeks concoction is a kale and brussel sprout lemon salad (inspired by a Wegman's bagged salad... and after enjoying the salad, wondering why I didn't just shred my own sprouts.)
May as well make 4 jars while you're at it - the per jar ingredient list is:
Handful of shredded kale
Handful of shredded brussels sprouts
1 tsp decadent vinegar (pear champagne vinegar from Los Olivos, CA if you have it on hand)
1 tsp olive oil
1/4 C cooked bulgur (cooked in chicken broth and cooled well)
1/2 C chickpeas
Layer kale and sprouts for about half of the jar. Add oil and vinegar. Put lid on and shake. Shake. Shake. Top with chickpeas, bulgur, and avocado. Squeeze lemon on avocado to keep from browning.