Salad in a jar is a great way to eat healthy. You can carry them to your workplace for lunch or as an evening snack. If you know how to layer them in a mason jar, you can make a week’s supply and refrigerate them. Always keep in mind that the bottom-most layer is the salad dressing followed by the veggies, dry nuts and the greens at the top. Everything stays separate and don’t come in contact with the dressing until you toss it into a salad serving bowl.
Choosing your jar
Any kind of canning jar would do, but the best jar is the mason jar with a wide mouth. It makes packing and then shaking them out again easier. For individual size salads, a pint-sized jar would be fine. However, if you want them for lunch or dinner with lot of extra veggies and salad goodies then quart-sized mason jar would be required.
Greens should not get soggy
Generally, you need to pile the heaviest and the most non-absorbent salad ingredients as the first layer above the dressing. Then you work your way up by adding the salad goodies such as roasted nuts, and finally end up with salad greens.
How does everything get mixed
When you are ready to eat, open the bottle and shake its contents into a bowl. You need to shake a bit vigorously as the contents are packed tightly. Here the salad dressing is also mixed with the greens and the other ingredients. Use a fork to ensure that dressing is mixed well once it’s tossed into the bowl.
How long is the lifespan of the salad in the fridge
If the lid of the salad is tightly sealed, then these salads will last for a week. However, if you plan to add perishable proteins such as hard-boiled eggs or cooked chicken, or soft ingredients such as tomatoes, and avocados, add them on the day you are planning to eat the salad.
Salad in a jar is very convenient way to carry your lunch to office or as your dinner on a day when you are too lazy to cook. It can also double up as a side dish when you have an unexpected visitor for lunch or dinner.