I enjoy cooking and creating healthy food for my family and me. I will eat just about anything if its good for me (at least once anyway), but my family have different criteria…it has to taste good. If it looks good too, they are more likely to grab it. So I create salads in a jar. Usually one day a week I set out all my quart mason jars and all my salad ingredients in an assembly line and make 5 days worth of salads. I follow a simple formula and use whatever we have available. I do have a few favorite salad recipes that I will share along with the formula. Before you ask…yes, these salads last for 5 days in the fridge and still taste great. The key is the layering formula and the tight seal of the mason jar.
- Dressing first in the bottom of the jar.
- Firm veggies that can stand to sit in dressing for a few days i.e carrots, peppers, onions, cucumbers. Layer your veggies by color for an appealing look.
- Meats, nuts or grains.
- Cheese comes next
- Lettuce on top. Seal the lid and you’re done.
Don’t tip the jar until you are ready to eat. When you pour the salad out onto a plate it will be perfectly stacked with lettuce on the bottom and dressing on the top.
Here is my family’s first favorite salad in a jar. Layer in the following order.
- 1 tablespoon Honey Teriyaki dressing: recipe: 1/2 cup oil ( i use grape seed because olive oil hardens in the fridge but use what you like), 1/4 soy sauce, 1 tsp garlic powder, 1/2 teaspoon dried onion, a few grinds of fresh black pepper, 1 tablespoon honey. Mix, shake and store in pint mason jar.
- 1/2 green apple diced
- 1/4 english cucumber diced with peel on
- a few slices of red onion (to your taste)
- 1/2 - 1 cup diced chicken (I use left over if I have it, I also keep Purdue Simply Smart grilled chicken in the freezer in case I don’t have left overs that I made).
- 1 tablespoon finely chopped sulfate free bacon
- 1-2 tablespoons chopped walnuts
- 1-2 tablespoons feta cheese crumbled
- top off with mixed greens
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