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.
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.
Avocado, creamy mustard vinaigrette, cucumber, cranberries, sunflower seeds, spinach.