(preferably with organic ingredients)
1 Romaine heart, torn in bite-size pieces
1 Roma tomato, diced
Handful of black olives, pitted and sliced
Garlic whole-wheat croutons
2 ounces of shredded mozzarella cheese
1 Italian sausage (chicken), cooked and sliced
½ cup of extra virgin olive oil
¼ cup of red wine vinegar
1 garlic clove, crushed
1 teaspoon of lemon juice
1 teaspoon of Dijon mustard
Salt and black pepper to taste
Whisk the ingredients in a bowl. Refrigerate in a covered container.
In a mixing bowl, toss the salad ingredients, except the croutons. Transfer to a lunchbox container. Put the croutons and dressing in separate containers. Add the dressing and croutons just before digging in.
(Recipe from The Kitchen Shrink’s column, entitled Kid-Friendly School Lunches )