I love healthy dinner options, and salad is one of the best ways to get those healthy nutrients that we all need. Preparing salads in advance in a healthy, time-savings alternative to the hectic rushing around that occurs when you just don’t have time to make a healthy salad. And all too often, if you don’t have time, you’ll just skip that healthy option.
Salad in Mason Jars is the latest rage in the blogosphere. Now… we all know that a blog post without a picture is dead… so I had to get a picture.
And let me tell you, trying to shoot a picture of salad in a jar without capturing a glare on a sunny day… well, it’s its easier said than done.
Anyway, I’m sure you have seen the idea of salad in Mason jars around a time or two (or three hundred). Honestly, I’m not even sure where I first saw this or how long this idea has been around. But- whoever thought of it is genius. Genius!
You want to know why?
Because what salad loving fool likes to make salad each and every time they want salad! I mean, come on people. Do you know how many times a week I would make a salad for lunch (or for an evening snack for that matter) if it didn’t require me getting each and every ingredient out to prepare?
Does that make me sound lazy? Well, you know… whatever.
My salads, not quite so glam, but delicious none the less. I’ve got carrots, lettuce, tomatoes, mushrooms, and even some pepperoni and cheese. We’re having this for dinner tonight with the Crockpot Bountiful Beef Stew that has been cooking all day.
Now, the story goes you’re supposed to put the salad dressing in the bottom and then layer your ingredients on top of that…. but I’m just not there yet. Frankly, I don’t know what kind of dressing I want until I get ready to make my lunch. Is it an oil and vinegar day, a ranch day, French, Italian? Who knows how I’m going to be feeling.
Anyhow. Try it for yourself so you’ll believe that salad in Mason jars really isn’t too good to be true.
- Other veggies and garnishes as desired
- Layer ingredients in the following order:
- Salad dressing; harder veggies like carrots, pickles, olives, peppers; tomatoes, lettuce; top it off with meats, cheeses, nuts, or anything you do not want to get soggy.
- Salad can be prepared at the beginning of the week and will last for up to a week in the refrigerator. For best results, layer according to directions above. Makes as many Mason Jar salads as you would like to eat in a week. Prep time 20 minutes and you’re done!