Best Lunch Box Ever (10 page)

Divide the croutons between two small containers or wax-paper bags.

To make the dressing, in a small bowl, whisk together the mayonnaise, olive oil, lemon juice, salt, and a grind or two of black pepper. 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 croutons on the counter. Be sure to give your child instructions for tossing the dressing and croutons with the salad at lunchtime.

Crunchy Croutons

Homemade croutons are so easy to make and miles better (and cheaper) than store-bought versions. They're also a good alternative to pretzels and chips as a crunchy snack, particularly if made with whole-grain bread. This recipe will make enough for four lunch-box salads or one dinner salad for a family of four.

MAKES 1 CUP

1 cup bread cubes from a crusty loaf, such as levain, baguette, or Italian (preferably whole-wheat)

2 teaspoons extra-virgin olive oil

Pinch of salt

Preheat the oven or toaster oven to 400°F.

Put the bread cubes on a baking sheet, all bunched together. Drizzle the olive oil over the bread cubes and toss with your hands until the bread cubes are evenly coated. Sprinkle with the salt and spread out on the baking sheet.

Bake until lightly browned, about 8 minutes.

Let cool on the baking sheet for 5 minutes. Store the croutons in an airtight container and use within 1 to 2 days.

THIS VERY OLD-FASHIONED SALAD
is a variation on one my grandmother made when I was a girl. It appeals to my kids just as it did to me. The spinach, hiding under all of the other goodies, may go unnoticed, even as it adds a nice dose of nourishment to the mix. Yogurt is the base for a creamy dressing.

MAKES 2 SALADS

1 heaping tablespoon nonfat plain yogurt

2 teaspoons fresh lemon juice or white wine vinegar

2 teaspoons mayonnaise

1 tablespoon extra-virgin olive oil

Pinch of salt

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cup chopped unpeeled apple

1 stalk celery, chopped

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cup raisins

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cup chopped walnuts

1 cup chopped cooked chicken

1 cup loosely packed baby spinach

In a medium bowl, combine the yogurt, lemon juice, mayonnaise, olive oil, and salt. Add the apple, celery, raisins, walnuts, and chicken and stir until evenly coated with the dressing.

Divide the spinach between two containers and top with the chicken salad.

MAKE-AHEAD NOTES:
the chicken salad can be made a day ahead and stored in the refrigerator. Assemble the morning before school.

THIS SLAW
is a simpler variation on a main-dish salad I make for dinner all the time. The veggies are crunchy, the dressing is a little sweet, and the peanuts are good and salty. Baked or smoked tofu is a flavorful, nutritious ingredient you can find in the refrigerated section of some supermarkets and many specialty ones. Leftover chicken, steak, or pork would all be a tasty substitution. Buying bagged shredded cabbage will cut down on prep time.

MAKES 2 SALADS

2 cups shredded cabbage

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medium red bell pepper, thinly sliced

2 green onions, white and light green parts only, thinly sliced

2 tablespoons coarsely chopped fresh cilantro

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cup cubed (
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inch) baked or smoked tofu, or cooked chicken, steak, or pork

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cup salted roasted peanuts or cashews

Dressing

4 teaspoons seasoned rice vinegar

1 teaspoon brown sugar

1 teaspoon soy sauce

In a medium bowl, mix together the cabbage, bell pepper, green onions, cilantro, tofu, and peanuts. Divide the salad between two containers.

To make the dressing, divide the rice vinegar, brown sugar, and soy sauce between two small containers. Put on the lids and shake vigorously until the sugar dissolves.