Veggies! Oh my, they can be so hard to get in consistently, right? We all know we need to eat more veggies, but we need easy strategies! This winter I’ve been on a big soup kick and have been putting in tons of veggies, kale, carrots, peppers, etc. But, the weather is changing, it’s getting warmer, spring is in the air, and before you know it, summer will be upon us. I like to eat with the seasons, so I’m thinking about salads already and I just love this idea to pre-make up a bunch of salads for the week using these cute jars! Just a few weeks ago, I started a new habit of making up my shakes and snacks for the work week on Sunday afternoon. I went out and bought extra tupperware to put my cottage cheese, nuts and cut veggies into ahead of time. To be honest, I never want to do it on Sunday, but when I timed myself, it only took me 20 minutes to make shakes and all my snacks for the week. What I LOVE, is that it’s super easy each day to grab the food and go to work. So, in line with that same strategy, here is a great way to make up salads for the week ahead of time so they stay fresh and ready to eat! Plus, how fabulous to get in so many veggies, easily and deliciously! The quick 411 on Mason Jar Salads:
- you can also use tupperware, but make sure it’s taller than wide, otherwise your lettuce will wilt in the dressing and be soggy
- use the quart size jars. I got them at McGuckin’s in Boulder, you can by them as singles for $1.29 ea. or buy a flat of 12 for $13.99
- put your dressing in the bottom, then place cut firm veggies in the bottom layers, they layer up your ingredients, leaving lettuce last on the top so it doesn’t get soggy
- be careful that the jar doesn’t tip when transporting, otherwise the dressing will mix with the lettuce
I want to give a big shout out to Skinny Mom’s Kitchen, for this super helpful blog post on how to put the salads together. OK, now it’s your turn to make your own salad recipes! Post a comment and share what you like in your salads…