If you’re not on the mason jar salad in a jar bandwagon – get on that shit, right now. Here are some easy tips to successful salad in a jar lunches for you to be well on your way to pinterest-glory.
- Dressing on the bottom. The most common question I have gotten since making my salad in a jars is “doesn’t the salad get all soggy?” The trick to avoiding this is putting the wet stuff at the bottom, most importantly your dressing.
- Mix it up! Get creative! One of my friends was hosting salad in a jar parties once a week for a while, where everyone brought two ingredients and that really added to the variety… When I do them by myself, I tend to make the same thing and just keep it simple.
- Layer. Dressing on the bottom, crisp ingredients next (think carrots, radishes, cucumbers, etc), more delicate ingredients will be on top of that (hard boiled eggs, cheese), then substance (rice or quinoa), finally your leafy greens.
- Chill… Most of the salad in a jars, when layered appropriately will last 4-5 days in the fridge.
I typically pack so much into my mason jars that I have to dump it into a bowl or larger tupperware in order to eat it but the less you pack it, the easier it is to shake and eat right out of the jar. They look pretty, but more importantly they’re packed with nutrition, they’re super easy to make and even easier to snatch on your way out the door.
I’ve added a list of my favorite ingredients for my salads, as well as my recipe for homemade, simply and healthy dressing… feel free to alter and share your favorites too!
1/2c EVOO – 1/3c red wine vinegar – 1T honey – a few shakes of italian seasoning: wisk to blend!
- Asparagus (fresh or cooked)
- Beans (cooked) – garbanzos are my fave!
- Bean sprouts
- Beets (cooked)
- Feta cheese
- Hard boiled eggs – Add to the salad during prep, or add right before eating.
- Mozzarella cheese
- Pasta (cooked)
- Rice (cooked)
- Scallions (chopped)
- Spinach (fresh)
- Seeds and nuts – pumpkin, sunflower, almond slivers, pecans, walnuts