Laura's blog and other recipes found by clicking on this link.I'm always looking for new and easy things to take to work and, as you know, I'm a huge fan of all things Mexican food. I've made salads in a jar before -- only because I made some amazing balsamic vinaigrette (click here for Emeril Lagasse's fantastic recipe) and had some spinach to get rid of. Here we go!You Will Need:1 lb 90/10 ground beef cooked with taco seasoning1 cup salsa1 cup light sour cream2 avocados - sliced in chunks1 can black beans - strained and rinsed2 tomatoes chopped1/4 cup red onion sliced thinsalad to fill - about 4 cups total -- I prefer arugula, but spinach, spring mix or anything else would work.Optional:1/2 cup shredded Mexican blend cheesesliced jalapenostortilla chipsThis recipe serves 8 - so salads for lunch and dinner 4 days of the week or 4 meals for a couple!First - brown meat.While meat is browning, take all of the salsa and sour cream and mix.Put about a half cup of each in the bottom of your jars.Layer the rest of the ingredients in this order in each jar:1/4 an avocado 1/4 cup or less of black beans1/8 of tomatoes 1/3 cup(ish) of ground beefa couple of red onion slicessprinkle of cheese (if you please)jalapenos (if you fancy)lettuce of your choosing to fill. Carry chips in a separate bag. When you're ready to eat - just shake and serve! Doesn't need a microwave and is obviously quite portable.I put the avocados closest to the "dressing" made of salsa and sour cream to keep them from browning. Now, they may get a little brown, but that won't hurt you.Lunch (or dinner) is served for 221 calories!!! That's not much for such a filling meal.Compare to:Taco Bell 790 caloriesWendy's 440 caloriesTaco Bueno 1,043
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