By Jonna Gallo Weppler
2 cups cooked rice (any kind)
1/2 cup cooked chicken (or shrimp or beef)
8 cherry tomatoes, halved
8 slices seeded cucumber
1 cup baby spinach
8 Kalamata olives, pitted
2 tablespoons olive oil
4 teaspoon sherry vinegar
Combine rice, chicken, tomatoes, cucumber, spinach and olives in a bowl. Drizzle in oil and vinegar and toss well. Divide salad between 2 reusable lunch containers. According to Antonia: "This can be served at room temperature, but I suggest a cold pack in the lunch box."Antonia on Food and Family
"Food was one of the ways we took care of each other. And it was meant to be shared. If the cable guy came to the house, my dad would make him a sandwich," says Antonia.
"In my mind, a family is a family, no matter the size. Whether two people or 12, single moms, stepparents, doesn't matter. Giving one another undivided attention, that's all you need for a family meal," says Antonia.
Reprinted from The Busy Mom's Cookbook by Antonia Lofaso by arrangement with Avery, a member of Penguin Group (USA) Inc., Copyright © 2012 by Antonia Lofaso.
Originally published in the September 2012 issue of Family Circle magazine.