Mason Jar Salads have been trending for about a year now and I had to jump on it! If you are looking for a new way to prepare healthy food for the week then these salads are for you.
So what’s the big deal about salad in a jar? For starters, using glass jars can keep your salads fresh for an entire week. You can be creative and experiment with different vegetables, nuts, and fruits. I often use leftover meals and fresh vegetables that I have not had a chance to cook and throw them into a salad before they spoil.
Here are the basics for layering your Mason Jar Salads:
Layer #1 — Dressing
The first layer of your Mason Jar Salad is your dressing. You can either make your own vinaigrette or creamy dressing if you prefer. My go-to basic is olive oil, balsamic vinegar, and a dash of black pepper.
Layer #2 — Hard Vegetables
The second layer of your salad should be hearty vegetables such as tomatoes, cucumbers, carrots, and bell peppers. This layer is important because you want vegetables that can marinate in the dressing without getting soggy.
Layer #3 — Soft Veggies & Beans
The third layer of the salad is for softer vegetables and beans such as corn, mushrooms, black beans, sprouts, and zucchini. To avoid getting soggy from the dressing, these soft vegetables go on top of the hard ones.
Layer #4 — Grain and Pasta
Layer 4 is for grain and pasta. There are several options to use including rice, quinoa, couscous, and macaroni. I often use brown rice and quinoa in this layer. In photo A (top) I used a brown rice and quinoa fusilli pasta and in photo B (bottom) I used brown rice.
Layer #5 — Protein and Cheese
For the protein and cheese layer you can use turkey, chicken, steak, goat cheese, and feta cheese. If you are vegan you can use tofu. Again, there are several options and you have the freedom to be creative by using your favorite foods for each layer.
Now that you know the basics of making a Mason Jar Salad, be creative and have fun with them!
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Source: Organize Yourself Skinny