I shared this blog post on The Dote Blog I wish I could say I came up with this BRILLIANT idea of salads in a jar….but I can share with you some awesome recipes! I woke up this morning (Monday) thinking to myself WHY didn’t I make my salads in a jar yesterday so I wouldn’t have to make lunches all week?! They are seriously a dream!  These make my life so much more convenient- not to mention ensures I have a healthy balanced lunch! Let’s all start the school year off in a healthy way!
Salad in a Jar 101
Rule #1: Dressing at the bottom, greens at the top. Make sure they are as FAR away from each other as possible so they stay crisp and fresh!
First things first (I’m the realest)
Add the dressing, vinaigrette or olive oil to your 1 pint mason jar. I use 1-3 tablespoons, depending on the dressing { If it’s oil-based, 1 tablespoon is enough } You’ll be keeping your jar upright and this will keep the dressing from touching the veggies and making them soggy.
 Chop chop!
Add your harder veggies and beans; like carrots, radishes, onions and chickpeas, jicama. Then layer your other veggies; like zucchini, cherry tomatoes, celery, bell pepper, mushrooms, bean sprouts, and cucumber.
On to the Next one…
Greens! This should take up about 1/2 of your jar. Make sure your greens are dry & pack them down tight so you can fit more in. Mix up your green choices for some variety {romaine, kale, arugula and spinach.}
Pack it up pack it in
Pack in the protein, now. Top the greens with your choice of protein. Some of my go to’s are: grilled or ground chicken or turkey, sauteed tofu, canned tuna, diced boiled egg, quinoa. You will also add your fats with the protein- these healthy fats will keep you satisfied throughout the day! Add some nuts, seeds, hummus & avocado. I like to take my avocado separate so it stays fresher and doesn’t brown. If you decide to add the avocado to your jar, top with a lime slice or some lemon juice.
Shake it ‘up’ Shake it ‘up’
When you’re ready to eat, shake it up! Eat your salad straight out of the jar or pour it into a big bowl. I pack things pretty tight with tons of veggies in my jar, but when I shake it up, the dressing is still able to coat all of the veggies. I prefer eating it out of a bowl so I can mix everything up rather than eating it in layers.
TIPS
- Add your nuts & cheese last so they don’t get soggy
- If I’m adding onions, I like to add them first. Soaking them in the dressing helps dilute the strong onion taste ( prevents onion breath at work…)
- Another option is to add items that will soak up the dressing as your second layer- Cooked grains, tofu, meats, mushrooms—anything that is spongy and will soak up the dressing as the jar sits in the fridge.
- The salads can last up to 10 days in the fridge!
- Really jam-pack the jars to help keep things from shifting and moving around. It should almost pop out in your face when you open that jar! BONUS: the less air in the jar- the longer it will stay fresh!
- If the salad isn’t enough- bring another pint size jar of soup
- Try to keep the ratio of each jar about half-and-half—half toppings, dressing, grains, proteins and half greens.
- If I am worried my salad will have too much dressing- I bring a little bag of extra greens with me to soak it up.
- If you are adding fruit, add it just before the greens
Asian Chicken Salad
Use 2 tbsp. Carrot Ginger Dressing {from Costco}
Carrots, chopped or shredded (if shredded add in with the greens)
Cucumbers
Bean Sprouts
Red & green cabbage
Chicken with Chinese 5 Spice
Mandarin oranges
Slivered almonds
Cobb Salad with Peach Infused Vinaigrette
Use 1 tbsp. Dressing {Peach infused white wine vinegar, avocado oil, sea salt}
Red, orange & yellow peppers
Zucchini
Red onions
Spinach
Boiled egg
Sunflower seeds
Avocado
Blueberries (optional)
Fall Salad
Use 1.5 tbsp. Maple Dijon Vinaigrette {maple syrup, Dijon mustard, whole grain mustard, sea salt, }
Yellow & orange peppers
Cherry tomatoes
Kale
Baked Cubed Sweet potatoes
Quinoa
Roasted red peppers
Pesto Besto
Use 1.5 tbsp. Pesto dressing { pesto, olive oil, }
Cherry tomatoes
Cucumbers
Spinach
Quinoa
Cabbage Salad
Use 3 tbsp. Vinaigrette { 1/2 c olive oil, 1/4 c white vinegar, 1 tsp honey, 1 tbsp chicken stock, pepper to taste}
Green & red cabbage
Toasted sunflower seeds & almond slices
*if you aren’t gluten free you can add toasted ichiban noodles
xo erin