My Current Food Obsession

Lately, I’ve been craving salads like crazy (I imagine his has something to do with all the junk food and comfort food I’ve been eating since late summer). So, inspired by a photo I saw on Pinterest, I made a week’s worth of salads in mason jars.

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They’re so easy to make and I love having something to grab on my way out the door in the morning. It makes a great time-saver if you make them ahead of time.

The concept is simple: put your dressing on bottom and top with your salad toppings and then, your greens. When you want to eat it, just dump it into a bowl and enjoy. I have a bowl that folds flat that is perfect for carrying to work (from The Pampered Chef!).

The salads keep for a solid 5 days without getting soggy.

The top jar is (bottom to top):
Salsa, avocado, black beans, and spinach.

The next photo is:
(Front) Orange dressing, mandarin orange slices, sunflower seeds, and spinach.
(Back) spicy tahini dressing, cucumber, radish, sunflower seeds, spinach.

Bottom photo:
Avocado, creamy mustard vinaigrette, cucumber, cranberries, sunflower seeds, spinach.

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About Kelly

Vegan blogger, foodie, yarn junkie, novice gardener, shoe hater.

Posted on January 7, 2013, in easy, greens, Lunch, meatless monday and tagged , , , , , , . Bookmark the permalink. Leave a comment.

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