It was a rainy weekend so we decided to make "Salads In A Jar". We went to the store and bought lots of veggies, more salad dressings and toppings. Carly and I got busy chopping, shredding, spiraling, and slicing all the veggies and then followed the steps to create the salads.
Salad in a Jar:
1.
Dressing (2-3
tablespoons)
2.
Hearty Veggies (broccoli, cauliflower, carrots, celery, red onions,
tomatoes, peppers)
3.
Beans & Other
Veggies
4.
Pasta &
Grains (couscous, quinoa)
5.
Protein &
Cheese (meats, tuna, hardboiled egg)
6.
Greens &
Nuts/Seeds (greens need to be as dry as possible)
Add each layer leaving at
least ¼ of the jar for the greens. Stuff
the jar with enough greens to completely fill.
Screw on the lid. Keep
refrigerated.
Salad will be fresh up to seven days.
Our salads don't normally last seven days but we did eat one of them on the sixth day. It was still fresh! Before eating, turn your jar upside down to get the dressing to flow down to all the salad, dump everything in a bowl/plate and enjoy! We did not put croutons in the jars, because I can't imagine that they would stay hard. Another tip: the greens need to be as dry as possible, when you wash them, use a salad spinner or dry them with paper towels. I purchased the prewashed greens and then patted them dry.
Enjoy!
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