Grilled Vegetable Salads with Goat Cheese
Divide kale among 4 single-serving lidded containers. Top each with 1 ounce goat cheese and 1 tablespoon sunflower seeds. Seal the containers and refrigerate for up to 4 days.Advertisement
Transfer 2 tablespoons dressing into each of 4 small lidded containers and refrigerate for up to 4 days.
The evening before taking your lunch to go, transfer one-fourth of the grilled vegetables (about 1 cup) to one of the meal-prep containers (the frozen vegetables will be thawed and ready to eat by lunchtime). Top the salad with dressing just before serving.
To make ahead: Refrigerate salads and dressing separately for up to 4 days. Add the grilled vegetables the night before serving.
5 1/2 fat, 2 vegetable, 1/2 medium-fat protein