There’s a new trend happening in the food world, have you seen it? It’s these salads, in mason jars (mason jars. Another trend. Everything in mason jars.). I’m not a huge fan of mason jars (I mean, it’s a jar. Really, how excited can I get?) but I do like salad. And the idea is sound- pack it the correct way and you have the perfect salad on a plate.
So I bought my own containers and tried it. You know what? It’s a brilliant idea. I can make all my salads on Sunday and have my lunch for the week all set. It’s made a big difference in my weekly food prep. Plus, it’s flexible enough that you can add whatever you like. Some weeks I use artichoke hearts, other weeks I’ll use hearts of palm. Chickpeas, quinoa, whatever you have around will work.
Now, if I could just find the time at work to actually EAT my lunch, I’d be all set.
Salad in a jar or box or whatever container you have handy
dressing (I make my own balsamic)
lettuce/spinach/greens (you could even use kale if you wanted to be super trendy)
other salad veggies: cucumbers, tomatoes, carrots, broccoli, etc. The sky’s the limit!
beans, quinoa or other grains that would make you happy.
Wash and peel and cut and otherwise prep your veggies. I always make my kiddos do the salad spinner which dries the lettuce. Gives them a good little arm workout.
Set up your assembly line.
Then, lay out your veggies in the right order.
Dressing, beans/grains/anything that won’t get soggy in the salad dressing but that will instead soak up the dressing and be sort of marinated, veggies (tomatoes, cucumbers, etc) and then lettuce/greens. Then, get to prepping. Dressing first, in the bottom of the containers.
Flip it over so the plate is on the bottom
and watch the magic happen.
Lettuce/greens on the bottom, topped with veggies and dressing. Perfect!