Mixing Mason Jars with salad? This just sounded like something made for me and this blog. We are a big fan of both around here! I designed two different versions to try out this week, and both turned out pretty darn fantastic. Can’t complain about having lunch ready in less than 2 minutes on a busy week day. I will definitely be making these again and again.
The Salads in a Jar Rules are:
- Use wide-mouth quart jars for optimum size.
- Dressing and beans must be on the bottom.
- Then crunchy harder ingredients.
- Then softer ingredients.
- Then lettuce (be sure to use enough, this is a salad after all!)
- Top with seeds or nuts if you’d like.
- They appear to be able to be consumed for 3-6 days depending on how fresh the ingredients are and which ingredients you have chosen to use.
Here are my first two creations!
Jar #1: Fiesta Salad (from bottom to top)
- Non Dairy Creamy Herb Ranch (2-3T)
- Black Beans (1/2 cup)
- Cherry Tomatoes (a few)
- Corn (1/4 cup)
- Salsa (1-2T)
- Chopped Green Onions (2T)
- Cubed Avocado spritzed with Lime Juice (1/4 of an avocado)
- Chopped Romaine (fill up the jar, pack it in!)
- Pinch of Pumpkin Seeds or Sunflower Seeds
Jar #2: Italian Salad (from bottom to top)
- Balsamic Vinaigrette (2-3T)
- Cannellini Beans (1/2 cup)
- Chopped Artichoke Hearts (1/4 cup)
- Cherry Tomatoes (a few)
- Chopped Cucumber (1/4 cup)
- Chopped Roasted Red Bell Pepper (2T)
- Broccoli Sprouts (1T)
- Thinly Chopped Basil (1T)
- Spinach (fill up the jar, pack it in!)
- Pinch of Pine Nuts
These are what I came up with based on what I enjoy eating in my salads. Make it your own and tailor to what you like in your salads. You can add in baked meat/tofu cubes (I added chicken to the top before serving), grains (quinoa, brown rice, etc), broccoli, carrots, etc…
Looking for a few new easy varieties of salad dressing? Here are two of my recent favorites.
Balsamic Vinaigrette: Blend 1/4 cup of balsamic vinegar, 1/4 cup of extra virgin olive oil, 2t Dijon Mustard, clove of garlic, pinch of salt, a few grinds of black pepper and a dash of maple syrup. Taste and add salt until it sparkles. You can add a little water if you’d like it thinner.
Non Dairy Creamy Herb Ranch: Blend 1/2 cup cashews, 1 cup chopped celery, clove of garlic, 1/2 cup water, 2T freshly squeezed lemon juice, 2T red wine vinegar, 1/2t salt, a few grinds of black pepper, 1/2-1cup of various fresh herbs (I used chives, parsley, basil). Taste and add salt and extra lemon juice until it sparkles.
Do you prep salads ahead of time? What are your go to ingredients?