How To Make A Jar Salad

Posted on 06. Apr, 2015 in Blog, Recipe

jar salads
What a flippin fantastic idea!!!! Mason Jar Salads, I can’t believe I didn’t think of this before now!!! I made up a few this week & can’t believe how simple it was. Seriously I could eat a salad for lunch every single day, but (hanging head in shame) sometimes I am just too lazy to put one together….this solves that problem…even the Hubbie is eating a salad every day for lunch.  These things are getting so popular & for a bunch of good reasons.
  • Portion control: Mason jars make it easy to control the size of your lunches. Portion control helps stop you from overeating and lets you stick with a healthy eating program.
  • Time Saving: You can make several Mason jar salads all at once on a Sunday in less than an hour & have lunch all week long!
  • Money Saving: Mason jars aren’t expensive. A set of 12 costs about $15, and the jars can be used over and over again. plus, if your making salads ahead of time that means that you’re more likely to eat the produce you buy. This saves you money, because you won’t be letting those veggies go bad.
  • Easy Cleanup: Mason jars are a easy to wash. At the end of the day, just put the jars and lids in the dishwasher and they’ll emerge squeaky clean. Glass Rocks!
  • Glass Jars Don’t Absorb Germs & Are Toxin Free: Since glass isn’t porous. This means that the mason jars can be fully sterilized in a dishwasher. And with glass, you avoid the concerns about toxins you would have with plastic containers.
  • Airtight Seal: Once you screw on the top of a Mason jar, you have an airtight seal. You don’t need to worry about food spilling into your bag on the way to work.
mason jar

Jar salads

How Do Mason Jar Salads Work?  The trick is to “layer” your salads instead of mixing all of their ingredients together. Start by layering the salad dressing on the bottom of the jar. Next come your firmer vegetables such as bell peppers or carrots. Then you add salad greens on top, the layer of firm vegetables keeps the moisture of the dressing away from the greens, so they won’t wilt. Mason jars also let you pack your salads tightly. That means there isn’t much air left in the jars, so salad ingredients stay fresh longer.
Assembling Mason Jar Salads 
To get the most out of making Mason jar salads, you should assemble more than one at a time, maybe even enough to take to work each day of the upcoming week, I did 5 for me & 5 for the Hubs. Try to make similar types of salads at the same time it cuts down on $$$, because you don’t need to buy too many different ingredients. But make sure to have enough variety so you won’t get bored with eating the same salads day after day.
      1: Begin by washing your salad ingredients and cutting the vegetables or fruits as needed. Choose a few vegetables that can be used in all of the salads you’re making. It’s good to have a few firm veggies to layer at the bottom of the jar.
      2: The secret to a Mason jar salad is layering . Start with the dressing on the bottom. I use about 3 to 4 tablespoons of salad dressing per quart jar, or 2 tablespoons per pint jar. (BONUS NOTE:  I’ve found it helps to place onions at the bottom, if I’m using them, because soaking them in the dressing helps dilute the strong onion taste…which means no onion breath at work…coworkers will thank you!)
jar salad dressing first 2
     3: Next add some salad ingredients that won’t soak up the dressing, such as carrots, cherry tomatoes, sugar snap peas, or chickpeas.
jar salad firm veggie
     4: Continue to layer your salad with the yummy ingredients you picked. Pack the layers as tightly as possible the less air between layers, the longer your salad will stay fresh.  (Just don’t pack too tight if you plan to eat out of the jar, because if you do shaking it won’t distribute the dressing over all the ingredients)
     5: Finally, layer on your salad greens. By ending with the greens at the top, you’ll create a moisture barrier that prevents the entire salad from becoming soggy. If you are including cheese and/or nuts, add them last.  (NOTE: I wanted to throw in some croutons for my hubbie so I placed a square of waxed paper on top of the greens & then added the croutons…which stayed fresh & crunchy all week)
     6: Twist on the tops to seal your salads, place the jars in your refrigerator, and you’re good to go! If you want to include a protein such as chicken, just place it on top of the salad greens in the morning on the day you’ll eat the salad, that being said I just add in my protein when I am making the salad, I use ham, turkey, chicken, eggs, etc.  I layer them right before the lettuce layer & they are fine all week.  Decide which way works best for you.
     7: When you’re ready to eat the salad, just pour it into a bowl and toss to mix the dressing into the salad.  I like eating my salad on a nice plate, I am a very visual person.  My hubbie just shakes the jar up really good & eats right out of the jar.
jar salads

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