In an attempt to eat healthier, I’ve started making salads for lunch. Specifically, mason jar salads.
I have been using this site to get ideas about how to make mason jar salads. Mason jars are really trendy right now, but the theory behind making a salad in the jar is that you’re sealing out the air so the ingredients stay fresh longer. Allegedly.
A big part of the method is how you layer. Basically, you don’t want the lettuce to get soggy, so it has to go on the top and the firmest veggies need to be at the bottom with the dressing.
The salad above has blue cheese dressing, cucumbers, tomatoes, a bit of corn, chickpeas, and lettuce. Why those ingredients? Because I had them in the house.
One important note – you cannot eat the salad out of the jar. The ingredients are super packed in. To the point where I have a mini spatula with me at work to help me get everything out. I eat it on a dinner sized plate. It is a LOT of salad. Which makes for a great meal, but it’s not like you can just throw the jar and a fork into your bag and be ready to go.
Allegedly, they’ll keep for up to seven days. I haven’t gotten that far on mine (I made five), but I’ll let you know how it goes. If nothing else, it was an easy way to put together some lunches for work.