one hour, three salads, six meals: 3, 2, 1, Go!

Cooking Tutorial: Greek, Niçoise, and Cobb Salad

Last week I posted a reminder to myself about “Simplicity” and how I need to share more about my journey in seeking it.  Did you know that we all have the same 24 hours in a day and that when my fridge is full of beautiful meals, my laundry does not get done, and when the laundry is done, there is nothing to eat?  Funny how I have to rob Peter to pay Paul- we all do!
Today you are going to rob Peter of one precious hour and make 3 delicious Salads, but these are no normal salads, they are big fanciful meal salads of which you will get 6.  One Hour, 3 Salads, 6 Meals.  1:3:6.  Now figure out which hour you are going to steal- Facebook?  Football?  Housework?  Work?  A tough choice we all have to make, but guess what?  We have to eat.  I get many emails, questions in real life, comments about how people don’t know how to cook, or have the time to cook.  You make the time, I’ll teach you how. Deal?  Now, give me one hour and I will make this as SIMPLE and painless as possible.

Greek, Niçoise, and Cobb Salads- 3, 2, 1 Go!

1. Grocery List
one- 5 ounce container baby romaine, spinach or other favorite salad greens.
tiny cherry or grape tomatoes, one small container will work
1 red onion
12 fresh green beans- a reader noted that very long beans will not stand in jar, so go for shorter ones.
12 nice black olives- I like mine with pits, from olive bar or purchase a jar
2 pepperoncini peppers- from olive bar, or purchase a jar
1 lemon
1 avocado- to pack un-cut and eat fresh with your Cobb Salad.
one bag tiny potatoes- These are about 1 inch in diameter, if you cannot find these, then use 1-2 red new potatoes cut into inch cubes.  **If you are strict paleo, may I suggest roasting 12 fresh tiny radishes in place of the potatoes, you will love them!

2 eggs
1/2 pound ground beef 85% lean
2 boneless, skinless chicken thighs
4 slices bacon- buy the whole pack, I think you can figure out what to do with the rest.  **Strict Paleos will use uncured, organic, sugar-free bacon. Let me know where I can get some. Please.
2 cans wild caught albacore tuna, salmon, or boneless skinless sardines in olive oil

Dairy- **If you are paleo, leave the cheese out
Feta crumbles- leftovers freeze well
Blue cheese crumbles- leftovers freeze well

Extra Virgin olive oil
white wine vinegar
Dijon mustard
kosher salt
black pepper
garlic powder
dried oregano
6 mini grease-proof cupcake liners for holding bacon and cheese- optional but nice. Found in the baking isle at your local grocer.  So far I really like the If You Care brand of baking cups, parchment paper, and sandwich bags. That they are greaseproof has really been great for stacking all my salads in jars. If you ever see then on sale at Amazon. let me know.

2.  Prep your Ingredients for Roasting

You will need one 9×13 inch glass baking dish. I like my Anchor Hocking brand 9×13’s because the lid has come in handy for potlucks or when I have cooked a bunch of dishes and I need to stack them up in the fridge.
Use the photo above as a guide as to how to lay out your ingredients.  Preheat oven to 375 degrees.
a.  Place the eggs in a silicone cupcake liner if you have one or a cup formed from foil will work well too. This is just in cast the eggs decide to have a wardrobe malfunction all over your other ingredients.  Hasn’t happened to me yet.
b.  Wash your beans and potatoes. Make two bundles of 6 beans and wrap each with a piece of bacon. Lay in dish seam side down next to your potatoes.
c.  Trim any excess fat from the chicken thighs and place in the dish.  I like thighs as they have more flavor and remain juicy when cooked.
d.  Cut two 1/2 inch thick slices from the red onion and top each with a piece of bacon that has been cut in half. The roasted onion is delicious in these salads!
e.  Make your Gyro Meat. See recipe in the box below.  You will thank me for this! Place the Gyro meat in the dish too.
f.  Drizzle everything but the eggs with olive oil and sprinkle with salt and pepper.
g.  Place baking dish in preheated oven for 27 minutes.  As all ovens are different, be sure a sharp knife can go through the potatoes- they should be soft, the gyro feels firm, and the chicken is no longer pink.  Do not let the eggs go longer than 27 minutes- trust me. Note- a reader stated that her eggs were not done in this time and her bacon was not crispy. All ovens are different, so you may have to remove the chicken and beef and let the bacon and eggs go a few minutes longer.  *I made this using large eggs, not jumbo or extra large, so that may make a difference too.
 3.  Prep the Rest of Your Salad Ingredients
While your ingredients are roasting, clean up your previous mess and prepare the remainder of your ingredients, then clean up that mess too.  Sip water as you go.

a.  Place 1 tablespoon of Feta cheese in each of the two mini cupcake papers. Place 1 tablespoon of blue cheese in each of the other two.
b.  Count out 12 olives and 2 pepperoncini peppers, drain well.
c.  Wash and dry 18 grape tomatoes.
d.  Make your Vinaigrette Dressing- Whisk together 1/3 cup extra virgin olive oil, 3 tablespoons white wine vinegar, 1/2 tsp. kosher salt, 1 tsp. dijon mustard, pinch black pepper.  You may use your favorite bottled dressing to save more time.
e.  Slice lemon into 6 wedges.  This is optional, but I do like a fresh squeeze of lemon over my salads.
f.  Prepare 6 containers for your salads. Everyone by now knows I use Mason Jars, and here, I have used 6 wide-mouth pint-size jars.  Find what works for you! Don’t let NOT having Mason Jars keep you from doing this.
g.  Fill a medium bowl with ice and water. This is for your eggs after they roast.

bigredkitchen.com4.  Prepare Roasted Items
Now your kitchen should be smelling heavenly!  And we are soon to the fun part, but just a few more things to do before we build those lovely salads.  Ready?

a.  Immediately after pulling your dish from the oven, place the eggs in that bowl of water and ice you had prepared earlier. Set aside.
b.  Slice chicken and gyro meat.
c.  Cut onion slices in half.
d.  Cut bacon into bits and place in 2 mini baking cups.
e.  Place all of these items on a plate to cool for about 10 minutes.
f.  Peel eggs and cut them in half length-wise.

5. Build Your Salads
a.  Divide the dressing evenly between all the jars. About 1 1/4 tablespoon each. I even divided the pan drippings between the jars.  No waste.
b.  To build 2 Niçoise Salads– Stand a Green Bean bundle on the edge of 2 jars, or other container, and fill jar with 6 tiny potatoes, 3 olives, 3 grape or cherry tomatoes, 1/2 egg, top with lettuce (press the lettuce gently into the jar and continue to add more without squishing it), top with a lemon wedge. Store in the refrigerator for up to 3 days.  Pack or serve with one can of tuna, salmon, or sardines.  I like this with albacore tuna packed in olive oil. You may also use fresh fish, cooked to your liking and packed in a separate container.  Eat fresh fish within a day of cooking it.
c.  To build 2 Cobb Salads–  To 2 jars add, half each of the chicken slices, half of the onion slice, 3 tomatoes, 1/2 egg, top with lettuce,  top lettuce with a baking cup each of blue cheese crumbles and bacon crumbles along with a wedge of lemon. A classic Cobb has avocado which I serve fresh with this salad as I do not like the way cubed avocado stores- it turns an ugly brown.  So pack a fresh one and a knife and enjoy this delicious classic salad. Store in the refrigerator up to 3 days.
d.  To build 2 Greek Salads–  To 2 jars divide meat evenly and stand up on the side of each jar, fill jars with 3 olives, 3 tomatoes, half of the onion slice, fill with lettuce, top with a baking cup of feta cheese, a pepperoncini pepper, and a lemon wedge.  I like this salad with sliced cucumber as well, so add it if you have it down in the jar with the other veggies.  Store in the refrigerator up to 3 days.

Salad Tips
Lay out all the ingredients you need for that particular salad and start layering the items in the jar with the dressing always on the bottom and more delicate ingredients on the top such as leafy greens or fresh herbs. I tend to pack creamy dressings separately as they can turn watery at the bottom of the container/jar.
2. Make the meals look visually appealing by making the layers look nice and even. The more appealing the meal, the more likely your family will want it!
3. Layering salads helps if you want to reheat any salad items, like the potatoes or gyro meat.
4. Items that need to remain crispy, if you like croutons for instance, need to be stored in a little baggie or container and placed with the jarred salad.
5. We like to eat up our salads within 3-4 days.
6.  I do not seal/can/preserve these salads in any way other then putting the lids on them and refrigerating. I am simply using the jars as short term, fresh, and green storage containers. Any container will work well for this as long as the lettuce is not touching the dressing.  Do not freeze salads.


Update– A reader stated that this took her 3 hours to prepare. I must admit that I have done this so many times, that I can do it in a hour. Reading the notes alone can take a while.  So if you are a first-timer, this make take longer than an hour. Tips to make it faster…
1.  Have your kitchen cleaned up and ready to cook.
2.  Pull out everything you will need to make this dish.
3.  Clean as you go.
4. Get help, make it a date, or a fun day with a friend and split the meals.
5.  Read all instructions a few times before starting.
6.  One friend wrote that it never made it into her jars, her family enjoyed all of it for dinner, with everyone getting a little of this and that- they loved it!

4.5 from 2 reviews
Gyro Meat
Recipe type: Meat
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 2
A simple gyro meat recipe using ground beef and spices from your cupboard.
  • ½ pound ground beef, 85% lean
  • ½ tsp. kosher salt
  • ½ tsp. fresh ground black pepper
  • 2 tsp. dried oregano
  • ½ tsp. garlic powder
  1. Preheat oven to 375 degrees.
  2. In a medium bowl mix all ingredients very well. The key to getting this meat dense is to knead it extensively. It should look pasty when you are done with it.
  3. Form meat into a 3x5 inch patty.
  4. Place in baking dish and bake for 27 minutes.
  5. Remove from oven, allowing to cool a few minutes and slice thinly.
  6. Serve in a gyro sandwich or salad.
This is a nice basic recipe for gyro meat. If you want more heat, add cayenne pepper, more garlic, add more. Play with it a bit, but be sure to knead it well! Also someone suggested using a little ground lamb in the recipe to make it more authentic. Yes! Do that by all means. Experiment and enjoy!

Who is this tutorial written for?
1.  Busy students, couples, and families.
2.  Individuals who are looking for efficient meal making. More meals in less time.
3.  Individuals who are looking for healthy meals.
4.  Individuals who are looking for healthy lunches to pack.
5.  Individuals who are trying to decrease eating out.
6.  Budget wise people.
7.  People who enjoy eating delicious meals.

For more Meal on the Go ideas, or Mason Jar Meals, go HERE.

Disclaimer: Some of the links go to my Amazon Store. I have linked products I love and use regularly in my home. I have no association with the brands but do make a small bit of money from Amazon if you purchase through my store. Thanks!


  1. J Garza
    Posted January 10, 2013 at 11:56 AM | Permalink
    • Robin Sue
      Posted January 10, 2013 at 2:38 PM | Permalink

      Thanks I’ll check this brand out!

  2. karen
    Posted January 10, 2013 at 12:12 PM | Permalink

    Nice…..I am adding this to my meal rotation either for next week or the week after.

  3. Posted January 10, 2013 at 12:17 PM | Permalink

    US Wellness meats has the bacon you seek, but it’s really pricey. You’re in NoVA right? Maybe try Springfield Butcher or McLean Organic Butcher. I live in Southern MD and have been getting local bacon at the farmer’s market; it’s got some sugar in it, but the sugar-free just isn’t worth the price to me.

    • Robin Sue
      Posted January 10, 2013 at 2:37 PM | Permalink

      Thanks Jules, I will check out that butcher, but you are right much of this is so pricy that most of the time I go with the organic un-cured kind. At least we are not getting the MSG or nitrates/ites.

  4. Lisa
    Posted January 10, 2013 at 5:39 PM | Permalink

    WoW! I can’t wait to try these…our eating habits really took a dive over the holidays! Must come up with traditions healthier than baking & coating with chocolate! LOL….but they’re just so fun to do with the kids!

  5. Joyce
    Posted January 11, 2013 at 6:53 AM | Permalink

    Looks delicious! Thanks for the reminder of how easy it is to have fresh, ready to eat meals. My News Years resolution was to focus on how many fresh vegetables I can eat in a day-rather than focusing on all the foods I shouldn’t eat. With salads like these, i can’t even imagine that I would want any junk food.
    You are so right about all of our to-dos being a balancing act. I think that is why most new years resolutions fail-not because people don’t have enough will power-but rather not enough time to focus on them. I have given up all TV time-and I don’t check my email as often.

  6. Posted January 11, 2013 at 10:49 AM | Permalink

    Robin Sue, I think Trader Joe’s sells an uncured, sugar free bacon (it may be turkey bacon though!).

    I love the idea of making your own gryos!! Totally going to try that next week. 😀 Have a great weekend!

  7. Posted January 11, 2013 at 5:38 PM | Permalink

    Looks so great! Loving your simplicity theme. Throwing together my own salad for in a pinch supper tonight inspired by you!

  8. Posted January 13, 2013 at 5:10 AM | Permalink

    i was so proud of myself when i learned how to pronounce nicoise, and now i know how to make it–double whammy! 🙂

  9. Posted January 13, 2013 at 8:16 AM | Permalink

    Totally going to try the Gryos meat! Looks wonderful!!!

  10. Amy
    Posted January 13, 2013 at 7:10 PM | Permalink

    I’m not using the jars, but it’s all cooked and stored for easy access lunches for my husband and me. The kitchen smelled divine! This was super easy and I’ve got lunches for 3 days. Thanks!

    • Robin Sue
      Posted January 14, 2013 at 8:07 AM | Permalink

      Great! Happy lunching!

  11. Missy
    Posted January 13, 2013 at 11:48 PM | Permalink

    Just wanted you to know, I made my husband and I a salad – IN A MASON JAR – for lunches tomorrow! 🙂 I saw the other salads you made before and thought then that it was so simple and delicious looking, and this post made me get off my butt and try it. 🙂 I gotta say, I was excited while I was layering everything in the jar, and now I’m still excited for lunch tomorrow! Thanks Robin Sue!

    • Robin Sue
      Posted January 14, 2013 at 8:06 AM | Permalink

      Thanks Missy! Hope you enjoy the lunches!

  12. Holly
    Posted January 14, 2013 at 3:10 PM | Permalink

    Wow, I am making these as soon as I get a chance to go to the market. May I recommend as a possible source for bacon? I didn’t check the exact credentials, but it is listed as an option on Whole30. As for me, I am using bacon from hogs butchered by my husband and friends. It is not paleo but I know where and how it was raised and it is the best bacon I have ever eaten, ever, ever, ever. I am over 40 and live in the midwest. I have eaten more bacon than I should admit.

  13. Lisa
    Posted January 16, 2013 at 11:24 AM | Permalink

    oooh! I made this last night…..although because I was cooking for 5 and wanted to be sure there were leftovers, I over-did the gyro…as in made too much (after tasting it, I realized that one just cannot over-do gyro!) and didn’t have room for the chicken….will do that later this week! OH MY GOODNESS….my kids (5,7,9) LOVED the gyro….they were snacking on it as we waited for hubs to get home. As I was reading the ingredients on our favorite dressing (Chef Tim’s Sweet Balsamic) I realized that the ingredients (minus the oil & vin) mirrored those in the gyro….made for an absolutely amazing salad!!!
    THANKS Robin Sue for such a great taste bud genius!

    • Robin Sue
      Posted January 16, 2013 at 4:35 PM | Permalink

      So happy you all liked it Lisa!

  14. Diane
    Posted January 16, 2013 at 4:22 PM | Permalink

    I liked this page on facebook and it never showed up. I don’t know what is wrong but you might want to check and see if ther is a glitch

    • Robin Sue
      Posted January 16, 2013 at 4:35 PM | Permalink

      Hmm I don’t know other than FB also wants you to hover over the like button on my FB page and click on get notifications. Hopefully that will help you get my updates.

  15. Posted January 20, 2013 at 5:50 PM | Permalink

    This is a super fun idea and the result is way cuter than my usual lunch, but I want to note that for us, it took more like three hours start to finish. (Prep to even go in the oven took an hour). The eggs didn’t cook in the 27 minutes so we tried boiling them, but that didn’t work so well so we had to start over. The bacon was kind of flaccid and not cooked, so we stripped it out and cooked it again on the stovetop. The green beans don’t fit standing up in the jars, but no biggie. And I read it over several times but could never find where to use the second egg, but I assume the Nicoise.
    Maybe it gets faster if you’ve made it a few times, but my husband, who gamely took this on, is not especially pleased that what I promised would take an hour has gone into the evening and rather gruffly asked me where I got this recipe. I only just discovered your site and I like the look of a lot of dishes, so maybe I’ll just mentally double the time each say they take so I don’t run over.

    • Robin Sue
      Posted January 21, 2013 at 8:34 AM | Permalink

      Wow! Three hours, that is a long time for this. I have done it many times, so maybe that is why I work so fast. I will make a note in the article that it make take longer for first timers. Yes the egg goes in the Nicoise like you guessed. It took 5 days to write this post, and I read it over and over again- so sorry to have missed that! I will make some notes in the article to reflect your critiques. Thanks for coming back and sharing.

  16. Emma
    Posted January 21, 2013 at 12:56 PM | Permalink

    Wow! I will be making these at home very soon. Beautiful photography. P,ease check out the food blog I have just started Thanks!

  17. Claire
    Posted January 22, 2013 at 4:40 AM | Permalink

    Hi Robin!
    I discovered your wonderful Mason Jar Meals on Friday and was so inspired that I
    prepared your MJ-salads right the following Sunday, together with my husband, for our working week.
    Your instructions are so well-put that it was very easy and so much fun to follow them and the meals are delicious!
    I am very grateful for this splendid idea and looking forward to preparing a lot more MJMs in the future
    Claire (from a small blue kitchen in Germany)

    • Robin Sue
      Posted January 22, 2013 at 8:32 AM | Permalink

      Thank you Claire! I have always been inspired at how beautiful the Germans present food, and hope to do the same here!

  18. Jennifer
    Posted March 11, 2013 at 6:21 PM | Permalink

    I love this idea and will be trying it! I have one question before I start and it may have been asked and answered but, didn’t see it as I was skimming through the comments; how many does your meals feed?
    Thank you for this wonderful idea! I will be following you on pinterest and Facebook for now on!

    • Robin Sue
      Posted March 12, 2013 at 9:13 AM | Permalink

      This makes 6 single serving meals. So it is perfect for 1-2 people or even three- but it would be all uneven and fights could break out;-)

  19. Mary
    Posted April 9, 2013 at 4:50 PM | Permalink

    I just made my first batch this weekend and on day two of my salads. OMG these are soooo gooood! I was so bored with my salads before and this has really switched it up. Loving lunch right now! Thanks so much for posting this. 🙂

    OH and I am a huge fan. MASON JAR MEALS forever!

    • Robin Sue
      Posted April 9, 2013 at 5:10 PM | Permalink

      Great! So happy these worked out for you. Nothing worse than a boring salad!

  20. Kim
    Posted April 27, 2013 at 12:49 PM | Permalink

    Question: I love to eat out of mason jars. These salads though look like they need to be poured into another container to be eaten – otherwise doesn’t the lettuce get in the way of eating the toppings? I would shake then pour onto a plate so I could eat the toppings evenly with lettuce. Just wondering what you do?

    • Robin Sue
      Posted April 27, 2013 at 1:50 PM | Permalink

      Hi Kim,
      I do pour these onto a plate and eat them that way as I work from home. For those at the office, let me suggest…
      1. Cutting the ingredients into bite-sized pieces, for easier consumption while at work, or out and about.
      2. Also layer as you would in the pint but place the same amounts in a large jar for shaking room. Large jars can be a far reach with a fork though;-)
      3. If the thought of a larger jar is out of the question, I also like to use pyrex’s 3 cup rectangular glass dishes with red lid. They are pricey- about 5 bucks each, but work well. Try any container that works for you. The idea is really to prepare meals to have ready for on the go.
      Hope this helps! Robin

    • Kim
      Posted April 27, 2013 at 2:17 PM | Permalink

      You are so sweet with the quick reply! Thanks.

      I made myself a quick cheat sheet so once I had reviewed the directions I could just lok back at my little notes to make the dish. I wonder if that would help people to be a bit faster? Please note that I made some modifications such as making 9 salads and a few other changes but people could copy and modify for themselves.

      *Salad in Jars Quick Directions
      makes 9 salads
      plus 3 extra servings of chicken and 6 extra eggs
      plus 3 extra servings green beans/asparagus wrapped with bacon
      extra bacon, onion and peppers

      Bake in glass roasting dishes at 375 degrees for 27 m:
      boil 12 eggs (or bake in separate pan)
      6 bundles of 6 green beans or asparagus wrapped in piece of bacon
      18 small potatoes
      6 chicken thighs or 3 breasts cut in half or a mix (6 servings)
      6 ½-inch slices of onion topped with 1/2 piece of bacon each (plus extra onion slices)
      extra peppers (frozen)
      remaining bacon from package
      gyro meat: kneaded and mixed well into about 4×5 patty 3/4 lb ground meat (mix of beef and lamb), seasoned with 3/4 t each salt/pepper/garlic, 3 t oregano, cayenne as desired for spice
      drizzle with olive oil, s and p

      when done: chill eggs in water, cool 10 min, slice roasted items as desired, peel and halve eggs

      vinaigrette: 4 T oil, 5 T vinegar, ½ t salt, 1 t dijon (makes 10 servings)

      divide pan drippings and dressing between 10 pint mason jars or selected containers

      Layer ingredients for salads:
      3 Nicoise: 1 T dressing, green bean or asparagus w/bacon bundle, 6 tiny potatoes, 3 olives, 3 small tomatoes, 1 egg, fill with lettuce (optional), lemon. Serve with can of tuna.
      3 Cobb: 1 T dressing, 1 chicken thigh or ½ breast, 1 onion slice, 3 tomatoes, 1 egg, lettuce (optional), 1 T blue cheese, 1 slice bacon crumbles, wedge lemon. Serve with ½ avocado.
      3 Greek Salad: 1 T dressing, 4 oz sliced gyro meat, 3 olives, 3 tomatoes, onion slice, lettuce (optional), 1 T feta, 1 pepperoncini, lemon wedge, sliced cucumber.

      Refrigerate salads and remaining foods for week.

    • Robin Sue
      Posted April 27, 2013 at 2:33 PM | Permalink

      YES!! You got it. Notes are great and I do that often especially when I make stir-fries. When I first did this it took me a longer time, but as I continued making these I got faster at it. It’s all practice I guess. Thanks for sharing this as I am sure it will help others. If we all shared our ideas like this life would be so easy and incredible. Plus friendlier! Cheers!

  21. BarbaraD
    Posted November 19, 2013 at 12:47 PM | Permalink

    I love salads for lunch and make them often – several at a time – in my jars, and I’m certainly going to do more of that, but I would have to change quite a few of the ingredients to make it contain more protein and suit my palette and dietary restrictions better, but I’m encouraged by your good sense and going to try harder!
    Have you seen the cute bags that a sewing enthusiast can make that are specifically for jars? There are darling patterns here: I have just made a couple of box shaped microwave hot pads to put my jars in when I microwave them! So adorable! One son must cook in his motel room while on a special assignment in a remote location for a few weeks, so I made him a microwave kit with one, too!

    • Robin Sue
      Posted November 19, 2013 at 5:20 PM | Permalink

      Those bags are so cute! We use Pack-its or double neoprene wine bottle carriers for ours. Yes! definitely make the salads to suit your needs, this is what I am hoping many will do.

  22. Bevin Morgan
    Posted January 1, 2014 at 9:16 PM | Permalink

    Just made the nicoise salad with fresh grilled salmon. This was the BEST New Year’s day dinner that I’ve had in a while. This hearty salad was so tasty. I even had my salad-hating husband cleaning his plate.

    Thank you for this recipe. I can’t wait to eat my cobb salads for lunch tomorrow and Friday.

    • Robin Sue
      Posted January 2, 2014 at 7:34 AM | Permalink

      So Happy you liked the salad, always a favorite of mine!

  23. Debbie
    Posted February 9, 2014 at 10:53 PM | Permalink


    I tripled everything that goes in oven and had it for dinner as well…. just a hint – if you have a kitchen aid mixer – use that for Gyro – i threw in 2 lbs of meat – all the seasonings and let it go…. made such a fantastic meat… kids will be having it in their sandwiches this week… using the kitchen aid mixer I got it down to 30 min prep time – next time I know it will go faster as i wont have to keep checking notes.

    I do have a question though – it was really hard to find tuna in oil – finally found it – what do you do with the oil from the tuna can?

    Thanks so much for a fantastic blog – I love it…. and appreciate you sharing your knowledge…

    • Robin Sue
      Posted February 10, 2014 at 12:23 PM | Permalink

      Debbie, you may leave the olive oil or drain it off. I leave it for more flavor. You can use water packed tuna if you want. Thanks for sharing and I am happy you enjoyed these meals. I have a kitchen aid too and use it for everything-love it!

  24. Allison
    Posted February 15, 2014 at 10:33 AM | Permalink

    The “If You Care” products ARE on Amazon! (Which you probably have already been told by now… 😉

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