Salad in a Jar

Salad in a Jar: Submitted by: Vickie | Date Added: 16 Apr 2015 Ingredients:

Mason Jars
cupcake dividers to use as liner

Any of the following ingredients:

1. Choose a salad mix: lettuce, spinach, broccoli slaw, shredded cabbage (red or green) or baby kale

2. Add toppings & fillings for the salad: cauliflower, broccoli, grape tomatoes, avocado sprinkled with lemon juice, mushrooms, cucumbers, grapes, shredded carrots, pickled pearl onions, olives, pickles, hard boiled eggs, onion, cooked bacon, crumbled or shredded cheese (feta, blue cheese, swiss, cheddar, etc.), beets, mandarin oranges, apples (sprinkled with lemon juice), garbonzo beans, cooked quinoa, slivered almonds or nuts of your choice, sunflower seeds, strawberries, blueberries, raspberries, etc.

3. Pick a Protein: cooked chicken, beef, pork, ham, turkey, shrimp, salmon, tuna

4. Pick a salad dressing of your choice or try Balsamic Vinegrette: In a small jar, combine 3 T evoo, 1 T balsamic vinegar, 1-2 T water, 2 T honey, 1/ t sea salt, 1/4 t pepper. Shake & store in the refrigerator, 1-2 weeks).

Cooking Instructions:

Layer items in mason jar. You can use cupcake liners to keep things like fruit, onions, etc, separate, and then toss in when you're ready to eat your salad.

If you're not storing the dressing separately from the salad, it should be placed in the bottom of your mason jar (2-3 T). Keep lettuce away from the dressing so that it doesn't wilt. Items such as tomatoes, onion, cucumbers, etc, can be the second layer after your dressing. I keep the lettuce as the last layer, and add a dampened paper towel on top of the lettuce before sealing the jar. When ready to serve, shake and mix is all you have to do.

I will make the salads on Sunday for lunches during the week since they store in the refrigerator up to 4 days.