Servings: 2
Ingredients
Instructions
- The secret to great mason jar salads lies in the layering, so it’s best to start with the dressing. Try some from the Betr Recipes linked above. If you’re short on time, 2 tbsp of organic bottled dressing such as Bragg Healthy Vinaigrette or Ginger Sesame Dressing are great options.
- If you’re planning to eat your salad within a day or two, the dressing can go straight into the bottom of the jar. If you’ll be keeping it longer than that, consider storing the dressing separately in travel-friendly, 2-ounce containers.
- Resilient veggies are those that can last long in the bottom of the jar- meaning they won’t get soggy, and can handle the pressure of having other, lighter ingredients layered on top. Some to consider: raw onion, peppers, celery, fennel, cucumbers, edamame, grape tomatoes. You can also add diced apples too- just sprinkle a little lemon juice onto the apples first to keep them from browning if you won’t be eating it right away.
- For a complete meal with staying power, layer some lean protein on top of your resilient veggies. Some to consider: chopped hard-boiled egg whites, diced chicken breast, grilled steak or shrimp or quinoa.
- Next, cover your resilient veggies and protein with a good handful (or two) of greens. Packing the greens tightly will help keep ingredients in place. Darker varieties pack more nutrients like kale, spinach or spring mix with chopped romaine.
- With your mason jar, mostly full, sprinkle on your favorite toppings like hemp or chia seeds and even some berries.When it’s time to dig in, pour your salad onto a plate or into a bowl, or shake things up and enjoy it right from the jar. Just don’t forget to pack a fork if you’ll be eating it on the go!
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Love this idea it’s quick and easy to prepare, tastes great