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empower lunch<br />
Take a break<br />
from lettuce<br />
It wilts quickly and can<br />
get soggy if you dress it in<br />
advance. Swap out that<br />
green for one of these<br />
heartier alternatives.<br />
Spiralized vegetables<br />
like beets, carrots, and<br />
zucchini will stay crunchy<br />
even in dressing. Plus,<br />
they add extra vitamins<br />
and minerals to your<br />
meal, Kordsmeier says.<br />
Sturdier greens such as<br />
Swiss chard, kale, and beet<br />
greens have more punch<br />
when they marinate, because<br />
they get a chance to<br />
absorb the flavors, says<br />
food blogger Tieghan Gerard<br />
of Half Baked Harvest.<br />
Raw Asian slaw actually<br />
gets better once it has<br />
softened in some dressing,<br />
Hill says. Shred cabbage,<br />
broccoli stems, carrots, and<br />
celery, then toss with sesame<br />
seeds and sesame oil.<br />
Plus, it pairs well with any<br />
protein, so you can mix it up<br />
depending on what you like.<br />
BAG IT<br />
Plastic containers<br />
take<br />
up a lot of<br />
precious<br />
space in your<br />
lunch bag<br />
and office<br />
fridge. Pack<br />
and store<br />
your salads<br />
in ziplock<br />
bags instead.<br />
When you’re<br />
ready to eat,<br />
add some<br />
dressing to<br />
the bag,<br />
reseal, shake<br />
it up, and<br />
pour your<br />
lunch out<br />
onto a plate,<br />
Basore says.<br />
Bonus:<br />
There’s no<br />
dirty container<br />
for<br />
you to wash.<br />
<strong>SHAPE</strong>.COM <strong>DECEMBER</strong> <strong>2016</strong> 33
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