Try this: Salad in a Mason jar

My friend Michelle asked me if I’ve written any columns on cultural eating.

“You know,” she said. “Every culture has its favorite foods … those that are family traditions.” (Michelle is of Greek extraction.)

“For example,” she said, “I have my mother’s original recipe for a yummy Greek dish called ‘Pastitsio.’ And I’m changing some of the ingredients to make it healthier.

“Did I show you my ‘salad on the go’?” she said holding up a wide-mouth Mason jar layered with colorful ingredients.

“You need wide-mouthed, quart-size jars. I suppose you could do a pint jar — but that’s not a whole meal.”

“Put the dressing (fat-free preferred, or a little olive oil and balsamic) on the bottom. Add spices if you like. Then layer the heaviest veggies: broccoli, snow peas, artichoke hearts, mushrooms, shredded carrots.

“Next add tomato, crumbled feta, bacon bits. Then layer sliced hard-boiled eggs and 1/6 of an avocado. Add red-leaf lettuce or whatever you prefer. And top with grilled chicken breast.

“And I add a dollop of Greek yogurt,” she said. “I make four (jars) at a time and keep them in the refrigerator. When lunch time rolls around, I shake it up.”

Very cool! It’s colorful! And healthful! And … cultural. And fit for eating at your desk.

Barbara Quinn is a registered dietitian. Email: bquinnchomp.org.