|Photo by Kyle Jacobson|
Mason jar salads are just that, a salad in a jar. I'm not sure who came up with this concept, but I think it is genius. Storing the salad in a glass jar keeps it fresh for 5-7 days. Prepping according to Tammy, is 1 hour from start to clean up and couldn't be easier than this. There is a special technique to the salad assembly to keep all the contents fresh.
Start with a clean, dry wide mouth mason jar (moisture is not your crisp salads friend).
Tear do not cut your greens, as the edges will brown.
Stage your ingredients, this makes it easy to make multiple salad jars.
The vegetables and protein need to be layered in a particular way.
Layer 1 - Dressing- 1-2 Tablespoons
Layer 2- Hard Vegetables-carrot, celery, capsicum, cucumber, radish, pepper
Layer 3- Pasta, quinoa, beans, legumes or rice
Layer 4- Soft vegetables- avocado, tomato, mushrooms
Layer 5- Protein- chicken, ham, beef, egg and/or cheese
Layer 6- Salad Greens- lettuce, baby spinach, Kale or Arugula
Place a folded paper towel at the top of the salad, it will absorb some of the excess moisture and keep your greens crisp.
Avoid strong odors, they may affect the other ingredients. You may want to bring them along in a separate baggie.
Such a great way to enjoy your lunch and save time! Thanks Tammy for sharing!