Have you ever packed a salad for lunch, put the dressing in a separate container so it doesn’t get soggy, only to open your lunchbox and have an oily film everywhere? Yep, us too. Here’s our solution: salad in a jar! Dressing goes on the bottom, and veggies and other salad-y goodness get piled on top. Everything stays separate until you shake it up. Even better, these handy lunch options can last for days in the fridge, so make five on a Sunday and grab one for each school day!
What You’ll Need
-1 to 4 tablespoons of salad dressing
-a mix of raw and cooked vegetables, fresh and dried fruit, nuts, cheese, and other salad ingredients
-jars with tight fitting lids (We like these from Reditainer.)
What To Do
- Salad dressing: Pour 1 to 4 tablespoons of your favorite salad dressing in the bottom of the jar. Adjust the amount of dressing depending on the size of the salad you are making and your personal preference.
- Hard vegetables: Add any hard, chopped vegetables, like carrots, cucumbers, red and green peppers, cooked beets, and broccoli.
- Beans, grains, and pasta: Next, add any grains and beans, like chickpeas, black beans, cooked barley, cooked rice, or cauliflower rice.
- Cheese and proteins (optional): If you’reeating the salad the same day, add a layer of diced or crumbled cheese and proteins like tuna fish, diced (cooked) chicken, hard-boiled eggs, or cubed tofu.
- Softer vegetables and fruits (optional): Add any soft vegetables or fruits, like avocados, tomatoes, diced strawberries, or dried apricots.
- Nuts, seeds: Next, add any nuts or seeds, like almonds, walnuts, or sunflower seeds.
- Salad greens: Last but not least, fill the rest of the jar with salad greens. Use your hands to pack them into the jar fairly compactly.
- Toss and eat: When you’re ready to eat, shake the salad into a bowl or turn it upside down. The action of shaking the salad into the bowl is usually enough to mix the salad with the dressing. If not, gently toss with a fork until coated. Enjoy!