In an attempt to maintain (or more honestly, establish) a healthy lifestyle, I have found that lunch is where I tend to fall apart. Perhaps handful of grapes (truth: pretzels), or maybe a ready-made protein shake (truth: Starbucks Vanilla Latte), or possibly a yogurt with a sprinkling of granola (truth: trail mix with a spoonful of Ben & Jerry’s) leave me guilt-ridden and hungry a short time later. The truth is, we all want to be healthy, but we need a little help. This morning I got up a little earlier than usual and pulled out some of our finds from the Farmer’s Market this past weekend.
The key to the Mason Jar Salad is to put the “wet stuff” at the bottom and the “dry stuff” at the top. This way nothing gets soggy before you eat it.
Tip: Use a wide mouth jar
I thinly sliced an apple, soaking the slices in salted water for a few minutes to keep them from browning, while thinly slicing 2 radishes and 2 celery stalks.
The first thing in the jar is the dressing (I used Soy and Ginger Vinaigrette, but you can use anything). Next, I added the celery, apples and radishes. I topped that with a handful of walnuts.
I filled the rest of the jar with greens (I crammed at least 2.5 cups of spring Mix in each jar), popped on the lid and in the fridge it went.
All I had to do at lunchtime was empty the jar into a bowl.
It was a satisfying, healthy lunch that I could take anywhere. I will be purchasing a couple of plastic versions of the jars and using this idea for lunch boxes. (Add some pasta and create an Asian Noodle Salad?) There are so many great recipes for Mason Jar Salads.
My neighbor, who recently reminded me of these salads, has a delicious recipe that incorporates quinoa, wheat berry and barley. Baby steps…maybe tomorrow. My smarty pants neighbor also suggested getting a few girls in on it and doing a jar swap so that we all had different salads during the week. I’m in!