Two pint-size16-ounce mason jars with lids and bands
Divide the tabbouleh between the mason jars. Top each with the hummus. On the cutting board, quickly toss the romaine and spinach together and add to the jars, pressing down gently to get it all to fit in if needed. Top with pine nuts. Add lids and bands and seal.
Salads keep refrigerated for 3-4 days.
* To toast pine nuts, place them in a small skillet over medium-low heat. Cook, stirring frequently, until light golden, 3-4 minutes. Remove from heat before they get too brown as they will continue cooking a bit after you've removed them from the heat.
The salad should be gluten-free if you use quinoa tabbouleh. Traditional tabbouleh made with bulgur is NOT gluten-free.