Jar Salads: Tips and Tricks
The number one most important rule to remember when making these salads is to always keep the dressing at the bottom and the salad greens at the top of the jar. Keep the two layers as far away from one another as possible by having them separated with hard veggies, protein and soft veggies. If you do that, your greens will stay crispy and fresh with no problems.
Follow this Layer List:
Layer 1 (Bottom of Jar): In a clean jar, add 2 to 4 tablespoons dressing of choice.
Layer 2: Hard Veggies – Add in carrots, bell peppers, celery, cucumbers, broccoli, cauliflower, etc.
Layer 3: Protein – Layer cheese, meats, beans, hard-boiled eggs, etc.
Layer 4: Soft Veggies – Now add tomatoes, onions, corn, avocado, etc.
Layer 5 (Top of Jar): Greens to the Brim – Top with lettuce and/or spinach. Try to keep the ratio of each jar about half-and-half. That means half of the jar holds the toppings, dressing, grains, proteins and half of the jar holds the greens.
If you make several of these jars on Sunday evening, you’ll be prepared for speedy grab-and-go lunches later on in the week. Luckily, these salads last a week in the refrigerator!
Because these jars are so full to the brim you might have to eat off a layer or two of greens (yum!), then replace the lid, shake the heck out of it to distribute the dressing, and then dig right in with a fork.