Make ahead Vegetarian salads for weekdays.

They are a great way to get balanced nutritious food during weekdays, when working people are crunched for time.

Many of them prefer mason jars to store salads, but I don't. I am not very handy with glass. They don't stack well and I cannot fit them in my small kitchen. I prefer to eat in the container I take, rather than dumping the whole thing into another bowl.

I use 10 medium sized BPA free  plastic boxes. Sundays are the best day to pack 10 boxes for husband and me. Salad are usually vegetarian at our home. Sometimes clubbed with egg. 10 boxes mean stress free weekdays. We carry a small lunch of rice and curry or flat breads and veggie-meat stir fries, or baked fish/chicken along with  these salad boxes. They give me the feeling of a balanced meal. Here is one such favorite combination.

What you need: makes 10 medium servings of salad
1 can red beans
1 can corn
2 cups fresh pomegranate seeds
2 cups cucumbers sliced
1 cup radish sliced into thin rings
1 cup carrot sliced into thin rings
1 cup red onion sliced into thin rings
2 cups of romaine lettuce washed and drained

1 cup mung bean sprouts
10 hard boiled eggs
10 medium plastic boxes
Salad dressings of your choice.

Start by draining the beans and corn. Spread the beans evenly in 10 boxes, followed by corn, cucumbers, radishes, lettuce and pomegranate. Finally sprouts, lettuce and hard boiled eggs sliced in two. Seal and store.

Add 2 Tbsp of your favorite dressings in small containers and take along. When you are ready to devour, add the dressing on the salad. Close the lid back. Shake the box well and stir to combine. One such weekday lunch at work. Picture above.