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I do a salad in a jar for my workday meals. You can prep them a week in advance and adjust the ingredients to your calorie requirements. I build them from the bottom up in a quart mason jar: dressing, hearty veggies, beans, meat, salad, toppings. Make sure whatever you put in the dressing can hold up to it. Then I turn them upside down to mix the dressing and pour them into a pasta bowl. My ingredients are always changing depending on the week. I often use leftovers from my weekend dinners for the meat. I use canned beans and the 4 types of salad I generally use are kale, spinach, romaine and a mixed greens. I usually incorporate at least 2 types of salad mixed together each week. There are recipes on line.