The best lunch deal in Orlando is available at Jason's Deli. The to-go version of their salad bar costs eight dollars and gives you up to 2.5 pounds of food. We allow our OCD flag to fly in this tip-filled work lunch expose!
BEGIN: Place the empty box horizontally with the box at the upper portion of your tray. You don't want any side of the box to flap over and crash with a serving ladle or stray tong. At the bottom of the tray, place the two empty cups at the lower left. Place the tops and silverware packet at the lower right. The tops must go atop the silverware as you will use the tops prior to using the silverware.
LAYER ONE: The to-go salad box *is not* to be used for the creation of a finished product. You're harvesting select ingredients and placing them in a surprisingly tall container for a mega-salad to be thoughtfully assembled later at work using your dish ware. Place your broccoli, red peppers (those are the most expensive and most healthy of the three available peppers), zucchini and cherry tomatoes in units so you receive visual cues as to the amount of each you've taken. You can fit in a dozen hard boiled eggs, but just get six: don't be obnoxious and wham bam there's your animal protein.
LAYER TWO: Pre-mixed salads and/or cottage cheese is good for the second layer rather than the first: the two can ooze, filling in the nooks and crannies in between the contents of layer one. Mushrooms are gangly so can be placed on any layer, including layer three (which you weren't expecting right? Right?). The larger of the two side cups is to be used for the nuts, berry/rainin mixes and snack mixes. You will snack on this cupped combination later in the day or the following day. They will be fine left on your counter.
