From Gastroposter Chantelle Delichte:
Grab a jar and add in your favourite salad mixture! Begin by adding in a layer of dressing. Then add some thick cut veggies that won’t soak up too much dressing. Add another layer - cooked quinoa, beans, chicken, hard boiled eggs work well. Finally top with your greens. If you want to add some seeds and nuts, keep them separate in some plastic wrap so they don’t become soggy. When you are ready to eat, just give the jar a good shake to mix in all of the dressing. Hint: Take a peek inside the refrigerator to see what kind of leftovers that can be added as a layer. My salad was made with an olive oil and lime juice dressing, leftover quinoa salad with feta and topped with spinach.
From Gastroposter Kim Chu:
Lunch on the go is a simple matter. To me it consist of three components. 1) Leftovers made into a meal 2) Something you can eat while you are walking, talking, typing, or whatever else needs to be done. 3) A stop at your favourite coffee shop for a hot/cold beverage to sip as you work. Here we have leftover Rosemary Herb Garlic Roasted Chicken Sandwich, using leftover Jalapeno Cheddar Corn Slaw on a slice of Sundried Tomato Sourdough. Add a coffee and a fruit to accompany that and you got yourself a quick easy meal on the go.