4. ROASTED OR GRILLED VEGGIES
Tomatoes, onions, red peppers, sweet potatoes and zucchini are richer and sweeter when they're grilled or roasted. Make a large batch on the weekend, then use all week.
5. TANGY OR MEATY CHEESES
Cheese has always been a go-to protein in salads. We suggest you up the flavour by grating harder cheeses that are tangy and meaty: Parmigiano-Reggiano, crumbly feta, blue or asiago, and a classic Canadian stand-by, a well-aged, sharp cheddar.
6. GLUTEN FREE GRAINS AND LENTILS
Virtually any grain or lentil can be the start of something great adding gorgeous texture and nuttiness to any salad. Try quinoa, farro, rice, and red or green lentils, too. Place in your jar first making sure there is no moisture left on grains or lentils after prep.
7. THE OTHER TUNA
Like its fresh counterpart, yellow fin tuna from a can - packed in oil - is big on flavour, and meaty in texture. Unlike its canned-in-water cousin, it adds gourmet depth to any salad.
8. ZUCCHINI NOODLES
Skip the leafy greens and replace with zucchini noodles. A totally fresh take on a pasta salad. All you need is a spiralizer then magically take ho-hum zucchini to new heights.
9. PROSCIUTTO (PARMA HAM)
The salty, silky smoothness of prosciutto brings luxury to mid-day lunch. It's a tad expensive but a little goes a very long way. Add a few shaved pieces to your mason jar and produce major lunch envy.
The simple bean, a powerhouse of flavour, texture and nutrition. Chickpea, kidney, Great Northern, cannellini, butter, pinto or fava - their range of contrast with greens is magic. Cook well if using fresh. Rinse well if using from a can. But drain and dry completely before adding to your salad ingredients.