One thing I love is repurposing "scraps" from lunches I make for Little Miss. Here I used her carrot cutout "scraps" to make my own salad more festive!
I also packed organic grapes and leftover cold pasta salad we had made the weekend before. The pasta salad was made with Quinoa Ancient Harvest brand noodles, carrots, peas, cauliflower, and Earth Balance Mindful Mayo. (You can find the basic recipe HERE.)
I love this grain free pizza option for lunches! I used a Portabella Mushroom as my "crust", after cleaning it and removing the stem. I then added sauce, a slice of Daiya Provolone non-dairy cheese, and Italian seasonings. Toasted in the toaster oven until "melty". It was delicious, packed up in my EasyLunchboxes container.
Another yummy salad was this one I whipped up on the fly! I topped my mix greens of romaine and spinach with red cabbage, carrot, freeze dried peas, freeze dried corn, and veggie tortilla strips. I loved the added crunch it gave.
Get adventurous with your salad toppings! I don't mind eating them so much when I mix up what I'm pairing my greens with. New flavors each time!