Salad in a Jar
With Dawn Thalheimer
Have you heard of this? It’s genius! The first time I saw a salad-in-a-jar was when a co-worker brought one in for lunch. She was trying to eat more healthfully and also save time with meal prep (isn’t everyone?), so she gave this concept a try. Turns out it’s pretty quick and easy to assemble a week’s worth of lunches ahead of time and make grabbing a meal on-the-go a snap. To create your own jar salad, just follow these easy steps:
- Start with a wide mouth mason jar. If you end up eating your salad right out of the jar this is definitely a necessity, but it also makes getting the salad out of the jar and into a bowl much easier.
- Pour your dressing into the bottom of the jar then add fruit or veggies to create a layer between the dressing and other softer ingredients. Berries, tomatos, cucumbers, peppers, celery and carrots are all good choices. Chick peas or beans can also be used in this layer.
- Add the goodies! Nuts, seeds, quinoa, brown rice and avocado can all be layered in here.
- Choose a good protein – chicken, egg, shrimp, etc.
- Fill with greens! Pack in the spinach, lettuce and kale. The tighter the ingredients fit together, the fresher your salad will stay.
- If you want, you can top your salad off with cheese, sprouts or dried fruit.
- Don’t forget a fork! You can use an elastic band to attach it to the side of your jar.
When you are ready for lunch, just shake vigorously to combine the dressing and enjoy!
My Chicken and Spinach Salad-in-a-Jar:
- 3 tbsp balsamic dressing
- ½ a sliced apple
- 1 stalk celery – diced
- ¼ cup pomegranate seeds
- ¼ cup chopped walnuts
- ½ chicken breast – chopped
- as much spinach as I could jam in
- sprinkling of feta cheese