How to Make Salad in A Jar
I got so excited when I dound the Salad in a Jar idea.
- Saves money – Use up all the veggies before they go bad.
- Saves time – make all the salads in one day for a week.
- Prevent messy kitchen – chop and dice everything once a week instead of daily.
- Creates quick grab and go meals so I eat healthier more often.
1. Gather Your Favorite Raw Vegetables
2. Gather Meats, Cheeses and Nuts
I made my salad the day after my hubby grilled steak and chiken so I added leftover meat.
3. Fill the Jars
Bottom Up:
1. Dressing ( I didn’t put dressing in my jars. But you may want to if you travel to work).
2. Hearty items: cherry tomatoes, chick peas, onions, carrots
3. Lighter items, feta, pine nuts, water chestnuts
4. Lettuce mix (I use Romaine, spinach, cabbage)
This photo from likecook.com shows the layering.
4. Seal the Jars
I just put lids on my jars but the lady at SaladinaJar.com vacuum seals her jars. She also only uses lettuce. Pop over and see her video here.
5. Pop them in the Fridge
Yes, they do take up a shelf in the fridge. But my vegetable bins aren’t overflowing with browning lettuce.
I made nine jars for myself and my salad loving son.
Final Step: Enjoy
Eat the salads within five days. Here I added avocado (I didn’t want to add avocado to the jars becasue they brown quick) and dressing to a steak, blue cheese salad.
If you prefer a bowl to jars see the Rainbow Salad post.
Here is a option for Salad in Containers
Looks Awesome! * Im gonna try it.Thx for sharing.
I saw your link from Facebook and came to visit. I love this idea. I pinned it also. Thanks for sharing.
And did you find the salads werent soggy even though you didn’t vacuum seal them?
Hi Debbie! I have been making these salads for about 5 months now, almost every Sunday. And I have had NO soggy salads…important to layer your ingredients correctly….I also had a few that sat in the back of the fridge one week when we were sick and not feeling salady and they kinda got pushed to the way back of the spare fridge and it was a few months before I got around to dumping them…..everything inside still looked as fresh as when I packed them…of course I wouldn’t eat them, but I was amazed that there was virtually no break down!! I keep mine for 7 days and then toss them or have a big salad for dinner night!! Give it a try!!
These are beautiful. I would add that using a vacuum sealer with the jar attachment does contribute to longevity and freshness. We live in a rural area so when we buy lettuce we buy it in volume. I chop and vac seal it right away and it is good for 10 days to two weeks without browning. I’ll vac seal a half of an avocado in a jar for later use and its as green as the day it was cut three days later. Great investment.
hi
,IT’s a nice post.thank you for sharing.