{Recipe} Salad in a Jar

I have an obsession that I MUST share with you: SALAD IN A JAR.

Utterly brilliant, people. Not only does SALAD IN A JAR save space in your fridge, it also reduces food waste and gets non-salad eaters (me) to mow down daily.

This is my second week of making them. I found that didn’t put enough lettuce in my first week’s batch {pictured above}. Here’s the detailed scoop below.

THE ARRANGEMENT

From BOTTOM to TOP
Dressing
Shredded carrots
Cherry tomatoes
Sunflower seeds
Hard boiled eggs
Baby spinach

DIRECTIONS

1) Arrange ingredients in a large mason jar
2) Store in fridge for up to a week
3) When ready to eat: shake jar, place on a plate, and eat!

You can make any arrangement you want… sometimes I add red onion, cucumbers, radishes or peppers. Always remember to put the dressing at the bottom and the lettuce at the top—a MUST.

They taste as fresh as a salad made that very instant. And, if you’re curious, I have eaten them up to a week after refridgerating. 

Let me know if you try salad in a jar… I’d love to know what you think!
XOXO

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Comments

  1. Mary Withee says

    I love these! I add grapes and a sliced low fat string cheese to mine (can go in towards the bottom of the jar). It transports to work well and I am the envy of my offfice-mates for such a pretty and tasty lunch.

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