The thing I like the most about this salad-in-a-jar idea is how the cross section of colorful ingredients look when you’re finished layering.
Another perk is the order in which you pack the ingredients helps to make it a better-tasting salad. Here’s why: you start with your salad dressing. Pour it into the jar first. Then add the heavy or dense items, like hard vegetables, beans, or pasta. The dressing will marinate the foods it comes into contact with making them a little softer and more flavorful. The more delicate or leafy items will remain crisp until you shake or pour out (read: toss) the salad when you are ready to eat it.
You could even prep salads for the week and store them in the frige. Pack one in your bag each day for a really healthy (and attractive + convenient) lunch!
I use a quart size canning jar. The type doesn’t matter as long as the mouth of the jar is wide. Here is a list of possible ingredients to try plus a recipe to get you started.
1. Start with the salad dressing. Use up to 4 tablespoons depending on how thoroughly you’ll need to coat the salad ingredients you are going to use.
2. Next add some chopped hard vegetables such as fennel, carrots, broccoli, cauliflower.
3. Pasta, grains, or beans should be layered next, like whole wheat rotini, quinoa, chickpeas, or lentils.
4. Add fruit and more delicate vegetables now. Some ideas are avocados, strawberries, tomatoes, and apples.
5. Then add your protein, hard cheese like ricotta salada, feta, chopped cooked chicken, turkey, or shrimp.
6. Sprinkle nuts or seeds now. Try chopped walnuts or almonds, sunflower or sesame seeds.
7. Finally top the whole thing with chopped greens. Choose one or a combination of spinach, kale, romaine, napa cabbage, or bok choy.
Eat right out of the jar or dump into a bowl. Let me know the salad-in-a-jar creations you’ve come up with!
- For Lemon Vinaigrette:
- ¼ cup lemon juice
- ½ cup olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- For Salad:
- ½ cup broccoli florets, chopped
- ½ cup carrots, grated
- ¼ cup edamame, cooked
- 1 small apple, chopped
- 2 tablespoons dried cranberries
- 2 tablespoons hemp seeds
- 2 tablespoons walnuts, chopped
- 1 cup spinach, chopped
- 1 cup romaine, chopped
- Whisk all vinaigrette ingredients together. Pour 3 tablespoons into the bottom of quart jar.
- Layer ingredients into jar in order listed.
- Secure lid onto jar. Store for up to 5 days in refrigerator.