My classes are going to be pretty tough and tough to get through this year because I have class from 9:00 am to 5:00 pm with only 15-minute breaks! Luckily my roommate shared this great super cute tip with me that’ll really help me stay alert and full.
She showed me the greatest way to pack a salad for lunch with out the lettuce getting soggy but still having all of the delicious toppings and dressings. The secret? MASON JARS! We packed up these crisp salads into mason jars! Here’s a little bit about assembly and a few recipes to get you started.
When creating your salad you want to first pick your dressing and pour it into the bottom of your mason jar. Next place your firmer ingredients like shredded carrots, broccoli, and nuts. Once your dressing is thoroughly covered you can add the softer toppings such as beans, mushrooms, spinach, lettuce, etc. Screw the top on and you have your salad ready to go! Try these great recipes!
Strawberries and Spinach
Pour the raspberry vinaigrette into the bottom of your mason jar. Then add the walnuts and the feta. After that add the sliced strawberries and the spinach. Seal up the jar and don’t forget a fork!
Hard boiled egg, diced
Black or kidney beans
Ranch or Bleu Cheese Dressing
Directions: Pour the dressing into the bottom of the jar. Add the black beans, and sunflower seeds. Then layer the egg, avocado and lettuce (in that order). Screw the top on and store in the refrigerator.