To make ahead: Prepare salad and dressing as directed and refrigerate in separate airtight containers for up to 24 hours. Toss salad with dressing just before serving. To pack for lunch: Prepare salad and dressing as directed. After chilling, spoon 1 cup of the salad into an airtight container; cover. Spoon 1/4 cup of the dressing into a small airtight container; cover. Transport salad and dressing in an insulated lunch box with ice packs and hold for up to 5 hours. To serve, drizzle salad with dressing.
2 starch, 3 1/2 lean meat