Salads are so much fun to eat! Options are endless and combinations open to your imagination. Living in Arkansas, we have such a hearty variety of healthy choices that can be grown right in our own backyard, literally. As the days of summer start to become a little shorter, I have to admit I am ready for the slightly cooler weather, but in total denial that the goodness of <strong>LOCAL</strong> fresh summer produce will be disappearing soon.
That just means we need to be gettin’ while the gettin’ is good!
With back-to-school starting this last week, I look for make ahead options we can break away from school quickly and all enjoy. Layered salads are perfect for grab and go lunches because you can make multiple days worth at a time, even varying what each contains. If you are eating them with a wrap or sandwich, consider making them in jelly jars, otherwise I use a pint jar for my salads.
The cool thing is that you really can customize to your taste buds and what you have on hand. The more colorful the better, because you are packing in a variety of nutrients, but they can also be very simple, such as a caesar salad with added protein (chicken, shrimp or bacon).
The key to a great layered mason jar salad is how you pack it all in! If you layer your ingredients properly, they will store in the refrigerator for about 5 days without becoming a soggy mess. Since I really like crispy lettuce, this is important.
Layers of a Mason Jar SaladStarting with the bottom first…
1. Dressing
2. Non-Absorbent Veggies
3. Soft Veggies
4. Carbs / Proteins
5. Lettuce / Grains / Pasta
6. Cheeses
2. Non-Absorbent Veggies
3. Soft Veggies
4. Carbs / Proteins
5. Lettuce / Grains / Pasta
6. Cheeses
For my salad I choose the following ingredients:
1. Dressing – Olive Oil & Vinegar
2. Non-Absorbent Veggies – Broccoli, Cucumbers, Carrots
3. Soft Veggies – Tomatoes
4. Carbs / Proteins – Eggs, Bacon
5. Lettuce / Grains / Pasta – Chopped Romaine
6. Cheeses – Parmesan Reggiano
2. Non-Absorbent Veggies – Broccoli, Cucumbers, Carrots
3. Soft Veggies – Tomatoes
4. Carbs / Proteins – Eggs, Bacon
5. Lettuce / Grains / Pasta – Chopped Romaine
6. Cheeses – Parmesan Reggiano
When you are ready to eat, simply turn the jar upside down, give it a few shakes to mix all the yummy ingredients and dressing together and dive in. Although you may be tempted to pack that mason jar to the brim, I suggest leaving about 1/2″ – 1″ at the top to have room to mix the salad.
What ingredients would you use to customize your Mason Jar Layered Salad?
Amanda was born in Arkansas and although she lived in several other states, returned home to put down roots before starting her own family in northern Arkansas. Her blog, Our Homemade Life is a creative outlet to share her adventures in motherhood from making messes with crafts and in the kitchen to homeschooling and their love of family travel. You can connect with Amanda on Google+, Twitter, Instagram, Pinterest & Facebook.
Stacey Valley always inspires me with her jar salads….at some point, I really need to try these!
Amanda! I love these! I’m a huge salad eater (as in: give me a wide-mouth quart! Ha!)
I sort of wonder about the cut-up egg mixed with veggies and kept for days…I guess you’ve done this a lot and never suffered…
Thanks for the tip about the dressing in the bottom. I have go go easy on the broc and cabbage things, but love raddishes, black olives, cheese, and sausage a lot! Mmm. Also might try avocado in the bottom with dressing over that, if kept only briefly overnight. Couldn’t hurt to see what became of that. 🙂
Can’t wait for lunch! 🙂