A salad isn't just iceberg lettuce with shredded carrots and ranch dressing.
A salad can be a nutritionally complete meal with endless flavor and texture options.
But one thing that is challenging about salads is that they aren't easy to transport.
Enter the mason jar salad!
This is such an easy way to create, store, and consume salads that you'll never want to try another method for your daily lunch.
Plus, this method prevents your greens from getting soggy even though the dressing is right in the jar!
Mason Jar Salad
Step 1: get a clean mason jar and a lid that fits securely - I prefer quart size, but I love salad, so find a size that works for you
Step 2: start your layering from the bottom up!
Layer 1: Dressing - use about 2-4 tablespoons and pour it into the bottom of the jar. Choose your favorite store dressing or get creative and make your own!
Layer 2: Protein - add in your protein of choice. Nuts, beans, cheese, cooked pork, chicken, or beef. (No eggs!)
Layer 3: Crunchy Vegetables - carrots, celery, peas, radish, turnips, peppers, kohlrabi, etc. These will soak up the dressing.
Layer 4: - Softer Vegetables - tomatoes, corn, cucumbers.
Layer 5: Leafy Greens - spinach, spicy greens, lettuce mix, arugula, baby kale, herbs.
Step 3: Screw on the lid and refrigerate until you're ready to eat.
Step 4: Shake just before using. Simply pour out your mason jar salad onto a place and everything will fall into place. If you're in a hurry you can just shake up the jar well and eat right from it!
Be sure to download this free infographic below to add to your recipe book or post on your fridge until you remember all the layering rules.
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