Working World

Yes, packing a lunch every day is tedious, but it is also healthier, cheaper and even faster than what you buy on the run. Here are some ideas for making it easy on you and your pocketbook. Remember, if Sam Walton, the founder of Wal-Mart and a billionaire several times over, can brown bag, so can you.

Invest in a container for salad and a small one for dressing. While making dinner the night before, place the lettuce in the bottom of the salad container, then layer extras like tomatoes, cukes, radishes and sprouts on top. Pour a small amount of dressing into the second container and refrigerate overnight. Even if left out until lunch it will still be cool and appetizing.

Cook extra meat from dinner — you can even include fish — and slice and refrigerate. Next morning make your sandwich and enjoy at lunch. Add a few nuts or carrots, maybe an apple, and you’re all set.

Having fruit salad with dinner? Cut up extra of everything; add a can of pineapple and use during the week for lunch, along with crackers and cheese. What could be simpler?

Try to avoid bananas, as they tend to mush and cloud up your creation. If you can’t resist the appeal, add slices right before you eat. No pineapple? Try a little lemon and sugar.  

Place everything in a stylish tote with a napkin, drink and a fork, and off you go.   

Recipe Resources
Kraft Foods
AllRecipes.com 
Eating Well
Cooking Light
Everyday Food

Prior to writing on employment issues, Elizabeth Hanink worked as a telephone operator, library aide and as a nurse.

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