Salad in a Jar is a new trend that easy to make, readily available if you need it, what you can bring in the office for lunch or even just a stored ready salad in your fridge! Not only does it last longer, the lettuce stays nice and crisp for well over a week, but the prep work is done and you have healthy eating right at your fingertips.

The Basics

Salad-in-a-Jar-CollageDressing: Usually, dressing is at the top of any salad that you eat, but for the salad in the jar, this goes first or at the bottom of the  jar. Keeping the dressing as far away from the greens as you can is the way to go. Greens with too much moisture (dressing) will get soggy. You can put 1 1/2 tablespoons of dressing in each pint jar, preferably homemade dressing for more healthy treat.

Protein: If this is meant to be a meal then you need some protein and/or complex carbs to keep you full. I recommend using cooked quinoa, cooked brown rice, black beans, or kidney beans. Use what you like (grilled chicken, tuna, tofu…). Add 1/4 to 1/3 cup of this.

Fixin’s: This is where you can add all of the tasty little extras that make salad fun. Here are some of the tasty treats: Shredded carrots, strong cheeses (blue/feta), red cabbage, sprouts, broccoli, cauliflower,  sunflower seeds, cucumber, nuts, olives, fruit, dried fruit. At this point, the jar should be filled about half or a little more. This is the fun part!

Greens: You can put chopped Romaine lettuce and/or chopped spinach. Pack this into the jar to fill it up to the top.

Screw on a lid and place in the fridge until you are ready for lunch.

Enjoy! 🙂

 

 

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