Salads in Jars

Alright, alright. I know that I’ve taken a little creative liberty with this week’s challenge. I didn’t particularly feel the need to buy a pressure canner or canning supplies – so I decided to use what I already had on hand: Mason jars and a vacuum sealer. Close enough, right?

I love salads, but sometimes it can be challenging to pack them for lunch or to take them on the go. That’s why I started making salads in jars. Not only are they easy to prepare, but they are also convenient to carry around.

These salads were actually made per the request of my boyfriend. The best part about these salads is that there is so much room for customization that you can pretty much make any combination and still wind up with a healthy meal!

With salads in jars, you can layer your ingredients in any order you like, starting with the dressing at the bottom and ending with the leafy greens at the top. This way, the dressing won’t make the greens soggy, and the ingredients won’t get mixed up. You can use any jar with a tight-fitting lid, and you can make as many as you need for the week.

Another great thing about salads in jars is that they are customizable. You can use any combination of vegetables, fruits, nuts, seeds, and proteins that you like. You can also experiment with different dressings and seasonings to create new flavor combinations. 

I used this infographic for combination inspiration. Just remember, the order of the ingredients is probably the most important:

Then just stuff it all in a jar!

• Start with your dressing at the bottom of the jar. This will prevent your greens from getting soggy.
• Add your heartier vegetables, such as carrots or cucumbers. These can withstand being in contact with the dressing without getting too wilted.
• Next, add your protein, such as chicken or tofu. This will help keep you full and satisfied throughout the day.
• Layer on your greens, such as spinach or arugula.
• Finally, add any toppings, such as nuts or cheese.

FOR THE ITALIAN SALAD:

• Romaine lettuce, chopped
• Red onion, chopped
• Goat cheese, crumbled
• Bacon, cooked and crumbled
• Hard-boiled egg, sliced
• Carrots, chopped
• Balsamic vinegar dressing

FOR APPLE CHICKEN SALAD:

• Iceberg lettuce, chopped
• Grilled chicken breast, sliced
• Hard-boiled egg, sliced
• Mushrooms, sliced
• Green apple, chopped
• Carrots, chopped
• Red onion, chopped
• Feta cheese
• Garlic vinaigrette dressing

FOR SESAME GINGER NOVA LOX:

• Romaine lettuce, chopped
• Nova lox, sliced
• Asparagus, chopped
• Carrots, chopped
• Orange bell pepper, chopped
• Lemon slice (optional)
• Sesame ginger dressing

FOR CILANTRO SHRIMP:

• Iceberg lettuce, chopped
• Onion, sliced
• Cooked shrimp
• Cooked bacon
• Green apple, chopped
• Feta cheese
• Yellow bell pepper, chopped
• Cilantro lime dressing

FOR AMERICAN CAPRESE SALAD:

• Iceberg lettuce, chopped
• Dried cranberries
• Carrots, chopped
• Broccoli, chopped
• Mozzarella, shredded
• Cherry tomatoes, halved
• Garlic vinaigrette dressing

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And there you have it! A week’s worth of salads, ready to grab on your way out the door. (And bonus points if you spent the day making them for your boyfriend.)

If you’re tired of boring old salads that leave you feeling unsatisfied and hangry, then salads in jars are the answer to your prayers. Not only are they easy to make, but they’re also super convenient for those busy days when you’re on the go. And let’s be real, who doesn’t love a good jar? They’re like the Swiss Army knives of the food world.

So, go ahead and give these salads a try. You’ll be surprised at how tasty and filling they are, and you’ll feel like a fancy chef in the process. Just remember to pack a fork and napkin, or you may end up with a face full of greens.

Happy salad-ing!