The Healthy Kitchen: Mason Jar Salads

I have always had a hard time eating all the lettuce before it goes bad so I rarely would buy it. I have stumbled on a great way to prepare salads in advance that keeps the lettuce fresh longer. You can assemble with any salad ingredients but in a certain order. I have been eating a lot more salads since doing them this way.

You will need:

32 oz wide mouth mason jars

Salad ingredients

How to build your mason jar salad:

1. Salad dressing 2-4 TBSP.

2. Chunky Vegetables: carrots, peppers, snap peas, celery, radishes, broccoli, red onion

3. Soft vegetables/ fruit: oranges, tomatoes, corn, mushrooms, berries, cucumber

4.Protein: cooked grains, nuts, seeds, beans, boiled eggs, bacon, chicken, ham, cheeses

5. Greens: spinach, romaine, arugula, spring mix, microgreens

Place the ingredients with 1 in the bottom.

Secure lid on top. 

Label so you know which one is oldest. I used 1-5 but you can date as well.

To prep the salad: I just shake a bit to get the dressing mixed around then pour into bowl. It layers the salad perfectly with lettuce on the bottom. 

I have found 2 TBSP has been plenty of dressing. My favorite dressings are from G Hughes. They are sugar free and delicious.