I’ve seen this idea floating around but have never tried it. I always have issues figuring out what I want to eat for lunch. Even though I love salads, my salads for lunch are often lacking. So this week, I decided to try this.

In a quart-size Mason jar, I put dressing, shredded carrots, broccoli slaw, celery, bell peppers, tomatoes, raisin, dried cranberry, almond pieces, kale, spinach, and Swiss chard. As I prepare for school, I pack some bacon bits and Feta cheese to top the salad. This past weekend, I got myself a plate to stay in my room, so when I dumped the salad onto the plate, the dressing distributes over the salad.

I made them last Saturday and ate the last one yesterday. A few pieces were thrown away, but the majority was still yummy!

Stars of the recipe:

• Quart-sized Mason jar
• Your favorite dressing (2-3 Tbsp.)
• Harder skin veggies (celery, carrots, etc. . .) – cut into bite-sized pieces.
• Softer skin veggies (tomatoes, bell peppers, etc. . .)  – cut into bite-sized pieces
• Favorite nuts and/or dried fruit like cranberries or raisins
• Lettuce or greens

Steps:

1. Put the dressing in the Mason jar.
2. Next, you place the harder-skinned veggies. (These can stand being next to the dressing for an extended amount of time.)
3. Place the softer-skinned veggies next.
4. Then you would put the nuts and/or dried fruit.
5. Finally, pack in the greens/lettuce, ensuring it’s packed to the top.
6. Screw the lid tightly.
7. Place in the fridge, making sure not to tilt the jar.
8. When it’s time to eat, dump the salad on a dinner-sized plate.
9. Place any other toppings on top.
10. Enjoy!

Printable Recipe