These salads were all the rage awhile back (at least according to Pinterest), but I thought I’d share two salads in jars that I’ve enjoyed lately. You might be wondering why the jar… First of all, these are great for meal prepping and will keep your salads fresh for at least 3 days, maybe even 5, depending on the ingredients you choose. Secondly, if you don’t pack them too full, you can shake everything together for the perfect tossed salad. And third, anything to make salad more appealing is a good thing, no?
The key to a good salad in a jar is the layering of ingredients. I mean, it’s not rocket science, but you want your dressing on the bottom, followed by anything that could make your greens soggy (cucumbers, tomatoes, bell peppers), then throw in some protein (beans, shredded chicken/meat, cheese, quinoa) followed by your greens (lettuce, spinach, arugula, cabbage) and topped with your crunchy bits (nuts, seeds, crutons).
4 tablespoons of your favorite Asian salad dressing
1 cooked chicken breast, shredded
1 can mandarin oranges, drained
10 ounces shredded cabbage
4 green onions, chopped
1/2 cup of wasabi chickpeas or peas
1/2 cup of sliced or slivered almonds
Layer the ingredients in the order above in two quart-size mason jars. Before serving, share the jar to combine or dump everything in a big bowl to toss.
1 ripe avocado, halved, peeled and cubed
1 tbsp fresh lime juice
4 tablespoons of your favorite salad dressing
1 cup of cooked quinoa
1 ripe mango, peeled and cubed
1 cup black beans, rinsed and drained from a can
1/2 jalapeno, seeded and finely chopped
1/4 cup chopped red onion for a mild flavor
2 tbsp chopped cilantro
4 cups of spinach
Combine the avocado with lime juice in a bowl as you prepare the remaining ingredients. Layer the ingredients in two quart-size mason jars (wide mouth works best) in the following order: salad dressing, quinoa, avocado, mango, black beans, jalapeno, red onion, cilantro, spinach. Before serving, shake the jar to combine or dump everything in a big bowl to toss.