Ahh, mason jars; Pinterest’s vessel of choice. While we are totally tired of seeing them as mugs, vases and other types of kitchsy decor, we still love them for what they were originally intended to be used for, which is hold food. They are recyclable, don’t have any BPA’s or other harmful chemicals in them, and can go into the freezer, refrigerator and microwave when the metal top is removed.
The glass jars are the perfect vehicle for storing soups and sauces, and grains. They also allow you make a salad complete with the dressing and not let it get soggy. You can actually pack a few lunches in advance, and store them in the fridge until you are ready to eat them. The trick is the order in which you layer the ingredients in the jar.
First, add the dressing. It might be a tablespoon or two, or even more, depending on how much dressing you like and how big the salad is.
Next, layer the heaviest ingredients on top of it, that will not absorb the dressing. This means items like carrots, cucumbers, celery, and beets.
Add any grains, pasta or beans on top of that.
Next up is the protein layer, containing any chicken, meat, fish, hard boiled eggs, tofu or cheese. Don’t add these yet if the salad is going to sit for several days. We recommend adding it within 24 hours of eating for best, freshest results.
Any soft vegetables and fruits such as avocado, tomatoes, or berries go on next. Again, if you are keeping the salad for several days, add these at the last minute. Avocado or apple should be soaked in lemon juice to avoid it turning brown.
Add any nuts, croutons or seeds in the next layer, followed by a hefty helping of clean and well dried greens. Screw on the lid, pop it in the refrigerator and anticipate lunch!
Chopped Salad
When ready to eat the salad, give it a little shake and dump it into a bowl. The lettuce will be on the bottom, and the other items on top of it. The dressing will mix in as it is poured. Enjoy!
Photo: top: POPSUGAR
bottom: Glasshouse Images
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