In-Dorm Dining: Quick, Home-Made Lunches

compiled by Molly Scott

Lunch is a busy time for a Barnard student. On our worst days, many of us hardly have time for lunch, or else we unfortunately resort to eating in class from Hewitt’s signature beige take-out boxes. Why not try impressing your classmates (and your tastebuds) with a pre-packed lunch from home? Whether you live off-campus and don’t have time to go back to your room for lunch, are looking for a cheaper alternative to the Diana Café and Hewitt, or simply miss the home-made lunches that your mom used to make these are two easy options to get you started.

Easily placed in your Power Rangers lunch box
(you know you want one)

Lunch Box Pita Pockets
Time: 10 minutes
Serves: 1

Ingredients:
1/2 cup deli ham (preferably turkey or tofu)
chopped 1/2 cup shredded lettuce
1/4 cup shredded carrot
1/4 cup Ranch dressing
1 (whole-wheat) pita bread round, cut in half

Directions:
Place ham, lettuce, and carrot in a resealable plastic bag. Pour Ranch dressing into a small resealable container. Wrap the pita bread in plastic wrap. Pack the ham mixture, Ranch dressing, and pita bread along with a spoon in a lunch box or bag until lunch time. Assemble pita pocket by spooning the ham mixture into each pita half and drizzling the Ranch dressing on top.


Strawberry, Kiwi, and Spinach Salad

Step aside, Diana Café

Time: About 15 minutes
Serves: 2

Ingredients:
1-1/2 teaspoons raspberry vinegar
1-3/4 teaspoons raspberry jam
1 tablespoon and 1 teaspoon vegetable oil
2 cups spinach, rinsed and torn into bite-size pieces
2 tablespoons and 2-3/4 teaspoons chopped walnuts
2 strawberries, quartered
1/2 kiwis, peeled and sliced

Directions:
Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container. Combine spinach, nuts, strawberries, and kiwi in a salad bowl. Toss with raspberry dressing.

Molly Scott is a first-year at Barnard and a staff writer for The Nine Ways of Knowing.

Images courtesy of Bonanza and All Recipes.

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