I’m always finding a way to incorporate last night’s leftovers into a tasty next day work salad. Here, I added a drumstick and asparagus to leafy greens and veggies for a hearty lunch treat. Top it off with a country mustard vinaigrette, for a well rounded balanced lunch.

For an easy make-and-take salad dressing, instead of loading up with Tupperware containers of all shapes and sizes, I clean and reuse a small spice jar. It seals tight and fits right into the salad container for easy carrying.

The vinaigrette is simple… white balsamic, a spoon full of Dijon country mustard, a drizzle of oilve oil, and some fresh ground white pepper. Put all the ingredients in the spice jar, twist on the lid, and shake until emulsified.