Janet is a bicycle rider, dress wearer, wine drinker, lifetime learner, and hostess with the mostess. She’s also an attorney but hopes you won’t judge her for it. She lives the SLO life with her husband of 15 years and their 4-year-old son and loves art museum gift shops, rings made from antique spoons, violet-flavored things, reading Vanity Fair, and meeting political celebrities. Want to know more? Check out more about Janet and her loves at http://www.thisconfettilife.com/
This new school year, we’ve upgraded to Bentgo boxes—a Bentgo On-The-Go Salad Container for me and a Bentgo Kids Brights for my preschooler, Julian. Voilà! Lunch planning is fun.
I’ve been trying to up my salad game recently. One of my go-to salads is a zesty and sweet kale salad. The apples and cheddar in the salad do double duty, as Julian loves both. I find, with most salads, some of the ingredients work perfectly in both my box and my toddler’s box.
For the kale salad, I use:
- Kale
- Slivered almonds
- Sweet Apple
- Sharp cheddar cheese
- Freshly grated parmesan
- Fresh lemon juice
- Very small garlic clove, puréed
- Extra virgin olive oil
I start by cutting the apple and cheddar, adding some to both Bentgos.
To my Bentgo Salad Container, I then add slivered almonds, freshly grated parmesan, and kale. (Side note: I’ve found that my citrus zester perfectly shaves the parm.)
In the small, leak-free dressing container, I combine two parts olive oil, one part lemon juice, and a pureed garlic clove. Just before eating, I shake the dressing container and then pour over the kale, apple, almonds, cheddar, and parmesan. I give the whole salad a shake (with the lid on, of course!) and then enjoy.
To Julian’s lunch, I add various items to the perfectly-sized compartments. Today, we added a sandwich, blueberries, and celery. He also loves salami, chunks of melon, strawberries, cucumber, carrots, avocado, hard-boiled egg, and pear—all of which, in the right combination, are great additions to my salad lunches too!
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