FAMILY FEATURES

Here’s a quick and easy way to enjoy a healthy lunch on the go.

Thinking outside the traditional lunchbox is easy with the right ingredients. Perk up your noontime noshing with fresh, seasonal ingredients coupled with kitchen pantry classics, like California Ripe Olives, which add a unique flavor and bold, distinctive color to any dish.

Greek Salad in a Jar

Makes 4 servings

Dressing:

3 tablespoons red wine vinegar

¼ teaspoon salt

¼ teaspoon dried oregano

1 teaspoon honey

5 tablespoons olive oil

Whisk together

Prep the vegetables

¼ medium onion, thinly sliced

1 cup cherry tomatoes, halved

½ English cucumber, sliced

1 bell pepper, diced

¾ cup ripe black olives

1/2 cup feta cheese

Baby spinach

Assemble salad jars. Divide dressing into four jars. Divide onions, tomatoes, cucumbers and peppers. Divide olives, feta cheese. Top with baby spinach. Seal the jars. When ready to eat, shake the jar to distribute the dressing.