Great meal to pack for lunch at work.
The idea for this main-dish salad came from The Encyclopedia of Foods and my imagination. For the yogurt avocado dressing, I made minor changes to a recipe from Mark Bittman’s culinary bible, “How to Cook Everything”. Divide and layer salad ingredients among 4 large salad plates or in 4 (quart-size) containers with snap-on lids for packed lunches. Blend dressing ingredients in blender or food processor. Taste and adjust seasonings if needed. Pour dressing over salads just before serving or divide among 4 small bottles. Cover and refrigerate until serving or packing in insulated lunch totes.