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