June 29th, 2016
I love salads. I feel like I kind of always have but I also doubt it, because I didn’t used to like anything. Except breakfast and ice cream. Duh.
Since salads have become so much more of a staple for me, I have to say I was all over the Salad In a Jar when I first heard about them. Because they are amazing and so ridiculously convenient. And who doesn’t love convenience? I almost felt silly writing this post, but then I remembered how much I “researched” before making them for the first time. And a lot of you have also asked if there is any special technique to them, so let’s go through how this works!
1. First of all, I like big salads. If I’m going to go through the effort of making a fancy salad, it’s going to be my main meal. So I use a quart sized mason jar.
2. Now this next part is probably the most important. You’re putting the dressing on the bottom so that it doesn’t touch the greens. That being said, if you lay the jar on the side for storage or it falls over in the car, your Salad in a Jar is dunzo. So don’t do that, no one wants a soggy salad. Yuck.
No, of course I’m not speaking from experience.
3. Next comes the veggies. Personally I love to throw in cherry or grape tomatoes first because they create the perfect layer between the dressing and everything else. But either way – bell peppers, cucumbers, broccoli, mushrooms, carrots – really any of your veggies will work. You just want it to be something that will taste yummy after marinating in the dressing.
4. Follow your veggies with some protein or whatever else you’re throwing in – chicken, turkey, whole grain pasta, beans, quinoa, etc. (you could also put quinoa on the bottom to marinate in the dressing, it’s all a matter of preference really).
5. Then you want to stuff in your greens. Lots and lots of greens. I like baby spinach, arugula or a spring mix with spinach!
6. Lastly, I like to top off my jar with a little extra something, either roasted green pumpkin seeds, sliced almonds, pine nuts, craisins, or maybe even some feta cheese. Just for fun.
(fun illustration compliments of Google images)
And that’s it! You can generally make these up to a week in advance, maybe 5-7 days max. I like to make a handful on Sunday for the week. Whether you’re taking them to work for lunch or just want a quick dinner you can shake and throw in a bowl.
What are your favorite salad toppings?