Grab 'n' Go Southwestern Salad

Preparation

1. Mix frozen veggies and lettuce in a bowl. (If eating immediately thaw vegetables before mixing with the lettuce.)
2. Toss with dressing and divide into 4 servings. Portion into 12 to 16 ounce jars or portable lunch containers.
3. Add 2 cherry tomatoes to each salad serving.
4. Seal and refrigerate salad jars until ready to go. Keeps for 3 to 4 days refrigerated.
5. Divide croutons into 1/4 cup servings and store in small containers or snack bags (do not refrigerate). Add to salad when ready to eat.