Enjoy cold salad for lunch

Published 11:27 pm Tuesday, August 4, 2015

Lettuce, rinsed, dried and torn into bite-size pieces

Slices of cheese and meat of choice

Olives

Hard-boiled egg

Raw vegetables, cut up, optional

Halved cherry tomatoes

Fresh basil leaves, torn

Vinaigrette salad dressing (recipe follows)

Soft roll, optional

Line a medium container with lettuce leaves. Top with cheese and meat. Add olives, sliced hard-boiled egg and raw vegetables, as desired; tightly seal. Place cherry tomatoes in a small container, top with fresh basil; tightly seal. Pour enough salad dressing to coat salad in a small container; tightly seal.

Store containers in refrigerator until it is time to be packed, along with the soft roll, if serving.

Yield: 1 cup

¾ cup vegetable oil

¼ cup vinegar

1 teaspoon salt, or to taste

1 tablespoon sugar

1/4 teaspoon ground black pepper

1/4 teaspoon dry mustard

Combine ingredients in a sterilized glass jar or bottle and shake well. Refrigerate until time to use.