Although my husband has no interest in going vegan, he is committed to a healthier diet. He used to make 4 deli meat and cheese sandwiches for breakfast, lunch, and snack every morning before going to work. Last year he started making soups and now packs them along with one less sandwich. lately, he has been packing salads too, further reducing his meat and cheese intake. I volunteered to make him a couple of salads to go, after he complained of getting bored with his. I love salads with crunchy carbohydrates and rich texture. Here they are.... 
Oriental Salad
salad leaves
carrots (chopped or grated)
grape tomatoes
green onions (chopped)
Ramen noodles, uncooked
dried banana chips
sesame sticks (a kind of snack made with wheat)
Sesame Vinaigrette
1/2 cup light vinegar
4 tablespoons sugar
1/2 cup salad oil
2 tablespoons sesame seed oil
1 teaspoon pepper
If you're packing this to go, you must separate the vegetables, crunchy toppings, and the dressing in their own containers. This salad is a variation of the Nappa Salad posted on 3/6/11. Assemble your favorite salad leaves and veggies. Chop Ramen noodles, banana chips and sesame sticks (I buy them at Trader Joes). Add crunchy mix on top. Shake and pour on dressing. Yummy!
Power Saladsalad veggies
brown rice
vegetable stock
chopped apple
garbanzo/chick peas
pecan nuts
toasted flax seeds
1tablespoon balsamic vinegar
2 tablespoons olive oil
Make brown rice according to directions ahead of time. I substitute 1/2 the water with vegetable stock (store bought) to add flavor. Any left over rice or noodles should work just as well here. Assemble salad leaves and veggies the way you like them. Open a can of garbanzo beans, and drain. Chop pecans and apple. I found a toasted flax seed at Trader Joes that has a wonderful flavor. I bet if you took the time to candy these pecans, you could add another layer of complexity to this super salad. Mix up the oil and vinegar and your prep work is done. The only question is do you eat it in or take it out?
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