Salad in a Jar [UPDATED]
Published 8:45am Thursday, July 5, 2012 Updated 8:45am Thursday, July 5, 2012
Salad in a Jar
I found this idea on Pinterest some time ago and finally tried it out when our frig was overflowing with great produce from our CSA from Bluebird Gardens. This idea works for those who need a quick salad lunch for work, or simply a way to have a salad ready and waiting without all the chopping at mealtime. It really sold me when Dan and I came home from a four hour morning of errands, it was 1:00 p.m. and we needed LUNCH! Enter “Salad in a Jar” — I had put 5 jars in the frig and I just reached in, pulled out a jar, dumped it in a bowl, added dressing and some nuts and we were out on the deck eating a delicious salad! I do not put the dressing in the jar as some do, just remember, crunchy ingredients on the bottom, last layer on top is the greens, whatever you choose. As long as you have everything out to chop, you might as well make 5 salads as one. A quart jar is lunch for the two of us, or a dinner salad for four.
Wide Mouth Quart Canning Jars (I make 5 at a time)
Lids and screw tops for jars
Chop all your ingredients, then layer in the jars:
Bottom layer types of ingredients:
Carrots, zucchini, grape tomatoes, onions, celery, fresh peas, snow peas, green/red/yellow peppers
Second layer types:
Raisins/craisins/dried fruit, crystallized ginger, chick peas, white/kidney/black beans, cubed/shredded cheese
Spinach, any lettuce or green, cilantro, parsley, spices (dill weed, salt and pepper, Salad Supreme)
You can pack the greens on top pretty tightly, screw on the lids, and refrigerate for up to 5 days. If you have a vacuum food sealer with a “canister” attachment, you could use that to prolong the life of the salad, but I found that without that they stayed pretty well for five days. For lunch, grab a jar, pack a small container of dressing and any nuts or chopped meat you wish to add and you are good to go. For dinner, dump a jar in a bowl, add any additional toppings you wish along with the dressing, toss and salad is ready. It is a great way to make good use of produce and cut down on spoilage and waste. Hope you give it a try!