3/24/14

Salads In A Jar {for every day of the week!}

Salad In A Jar

Can we talk chores for a minute? And when I say talk, I mean, um, complain. 

Here’s the deal, guys. I don’t mind taking the dog out, cleaning the bathroom, or washing the car. But for some reason, I simply can’t stand packing lunches every morning before work. Especially before I’ve had any coffee. But because I’m: 1) frugal, and 2) trying to be healthy, I know I have to take this whole lunch-making job seriously. A few weeks back, I started making an effort to pack my lunch for the whole week on Sunday night. And while that might sound slightly crazy, I have to assure you that I’m not eating soggy sandwiches on Fridays. I’m eating salads. In jars. And it’s actually – dare I say it – a fun chore have.

Salads In A Jar

I certainly didn’t invent the concept of “salad-in-a-jar” (thank you, Pinterest), but I think I’ve perfected it. And since my colleagues always ask me about my salad-of-the-day, I thought I’d do some sharing.

Salads In a Jar

The trick to keeping these salads so fresh is separating the dressing and delicate ingredients (like lettuce and spinach) by heartier ingredients – like shredded carrots. I was skeptical at first, but it’s pretty foolproof. These salads are packed with protein, carbs, healthy fat, and tons of raw veggies. Look at me getting all healthy on you (!!). But in all seriousness, these are totally satisfying salads that won’t leave you cranky at 3pm.

Kick your PB+Js or turkey sandwich to the curb, and get on board the salad-in-a-jar train!

  

A week of Salads-In-A-Jar

Write a review

Print

Ingredients
Raw veggies including broccoli, peppers, tomatoes, shredded carrots
Beans (choose your favorite. I love black beans or gabanzo beans)
Quinoa (or another grain like wheat berry, brown rice, farro, etc.)
Goat Cheese
Dried Cranberries
Walnuts, pumpkin seeds (or your favorite nut or seed)
Your favorite salad dressings

Instructions
Begin by pouring about 2 tablespoons of dressing into each jar. Fill with your favorite ingredients, starting with the heartier ingredients like carrots or broccoli. Save the greens for the top! Store salads in the refrigerator for 5 days. Shake before eating.

Notes
Mix and match the ingredients as you wish – or, try some of my fave combinations!
— Vegan Taco Salad: mixed greens, peppers, tomato, avocado, corn, carrots, black beans, quinoa, pumpkin seeds, fresh lime
— Hearty Greek Salad: Tomatoes, wheat berries, olives, cucumbers, feta, peppers
— Chop Chop Salad: Spinach, broccoli, tomatoes, peppers, olives, sliced turkey, dried cranberries, walnuts
— Portland Salad: Apples, quinoa, goat cheese, dried cranberries, hazelnuts, spinach
— Veggie Salad: Broccoli, carrots, avocado, tomatoes, peppers, beets, corn

Margaritas in the Rain http://margaritasintherain.com/

One Response to "Salads In A Jar {for every day of the week!}"

Add Comment
  1. Colette

    at

    Wow. I will try this for sure!

    Reply

Leave a Reply