Mason Jar Salads

Mason Jar Salads are such a clever idea, and I commend the first person to think of this. The whole idea, is that you layer the ingredients, so that the salad stays fresh and the greens don’t get soggy from sitting in dressing. 

Place the dressing in the bottom of a mason jar, followed by nuts, vegetables and fruit, then greens, and seeds. The denser, heavier ingredients should be on the bottom of the jar so as to not squish everything down. 

You can make an entire week’s worth of salad in one go, and store the mason jars in the refrigerator. Your lunch is ready to go in a sealed jar to throw - carefully because it’s glass - into your lunch bag. What a great way to take the weekday load off of making lunches for work and school. 

Try this simple salad: 

Add each ingredient in the order listed, into a mason jar:

Balsamic Vinaigrette 
Carrots, thinly sliced
Apples, cut into matchsticks 
Mixed greens
Pumpkin seeds 


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