· By Sam Swensen
Mason Jar Salads to grab & go!
When you have a busy week ahead of you, it can be really tough to make time for preparing healthy lunches! I came across this mason jar trick not too long ago and it's saved me SO much time and energy. There's a gazillion ways to make these, so don't feel restricted to any of the recipes below! These are just a few simple options that will likely appeal to everyone. I like to put these together on Sunday night when I'm hanging out at home and then bring them to work for the week. Seriously, so convenient (and not to mention, pretty!)
First off, the secret to the mason jar salad is in the order. Try to (loosely) follow these guidelines when prepping:
- Put the dressing in first! This ensures that you won't have a soggy salad by the time you get to your destination. You'll thank me later.
- Then go with the main attraction: veggies, grains, a protein, or anything else that takes up substantial room. This will protect your toppings from getting wet later.
- The fixin's are next: little things like shaved nuts, raisins, cheeses. The ingredients that you want to stay dry until juuuust before you eat it.
- Leafy greens go in last! That way when you turn the Mason jar over and unload it all into a bowl, the greens will make the salad bed.
These are the ingredients for the salads pictured. Feel free to mix it up (literally) depending on your taste!
Protein Punch Salad
(Bottom of Jar to top)
- Suggested dressing: Balsamic Vinaigrette
- Chopped Carrots
- Diced Yellow Bell Pepper
- Sliced Cherry Tomatoes
- Blueberries
- Diced, Cooked Chicken (prepare ahead of time)
- Mixed Greens
Supergrain Salad
(Bottom of Jar to top)
- Suggested dressing: Orange Ginger
- Diced Red Bell Pepper
- Diced Green Bell Pepper
- 1/2 cup cooked quinoa
- Chopped Carrots
- Cooked Edamame
Can't Be Beet Salad
(Bottom of Jar to top)
- Suggested dressing: Sweet Mustard
- Diced Fiji Apple
- Shredded Beet
- Chopped Cilantro
- Diced Jicama
- Finely Chopped Kale
Enjoy!
Sam Swensen & Suja Juice