The fastest, healthiest, lunch solution of 2014… Salad in a Jar. From Pinterest to bloggers, Salad in a Jar tips are all the rage this year. For those of us who pack every meal, salad in a jar can be quite the time-saver. If sealed tightly, they’ll stay in the fridge for a few days, so you can make your lunches for the rest of the week on Monday!
My Cobb Salad from yesterday is easy to place in a jar! So once you make it, you can store the extra away (just be careful not to put dressing on it first). In my initial recipe, I didn’t include any ingredients that do well in the bottom of the jar. You need to place items that won’t absorb the dressing on the bottom, such as beets or carrots. Using the recipe from yesterday (with the addition of carrots and elimination of avocado), here’s my salad from bottom to top:
- Cobb Salad Dressing (2-4 tbsp.)
- Carrots or Beets
- Greens Mixture (Iceberg, Romaine, Chicory, Watercress)
If you added in any other ingredients, they’re easy to add in here too. If they are lighter, put them up toward the top. And if they are heavier/less absorbent put them down toward the bottom.
Now, I prepared my jar with all my left-over finely chopped ingredients. However, it would also work very well with the same ingredients cut/diced into larger shapes! And, the good news for me, no need to cook today : ) Happy weekend everyone!
Be on the lookout for more Salad in a Jar Recipes! What kind of salad would you like to see next?