Have you seen this new trend? Apparently it’s all over Pinterest. Since salad (with lots of protein) is one of my favorite things to eat for lunch, I thought I’d give it a try.
The verdict: I love it!
The salad pictured above contains (from the bottom):
- roasted chicken
- garbanzo beans
- matchstick carrots
- alfalfa sprouts
- Salad Booster (Original)
- mixed greens
- crispy sunflower seeds
I opted to keep the dressing separate, since I knew I’d be eating this at home.
A few tips and instructions for Salad in a Jar:
- To keep the dressing and lettuce as far away from each other as possible (therefore avoiding soggy lettuce), place the dressing at the bottom of the jar.
- Next, throw in your veggies like tomatoes, cucumbers, carrots, etc. Tammy at Skinny Mom’s Kitchen suggests filling this space with anything that would taste good marinated in dressing.
- After that, layer on the protein: meat, eggs, beans, etc.
- Then, stuff a bunch of lettuce, spinach, greens, etc. into the jar.
- Top with sunflower seeds or nuts. I actually like to use my round Condiment Containers from LunchBots to store my crispy sunflower seeds. The tiny container fits inside the jar, right at the top, and keeps my sunflower seeds nice and crunchy.
- See 5 Tips for Jazzing up a Salad to hear more about my favorite salad ingredients, including my favorite gluten-free, sugar-free, dairy-free dressing.
Personally, I haven’t tried to eat the salad right out of the jar. It just seems too complicated! Instead, I dump the contents into a large, shallow bowl when it’s time to eat. For this reason, it’s not a great on-the-go option for me.
Rather, it works great for at-home lunches. When I do pack an on-the-go salad in a wider container, with the dressing in a small, separate container, I’ll often make a few of these jars at the same time. Then I can store them in the fridge for an easy lunch later that week. Love it!