I really enjoy a good salad but I’m not a fan of pulling out the cutting board each day and chopping up a ton of different types of vegetables. I feel like I spend more time prepping the salad and making the dressing than I do actually sitting down to eat it.
Introduce: Salad in a Jar! When I actually take the time to make these up I gladly enjoy salads for up to a week. Mason jars work perfect for this. The white storage jar lids pictured below are my favorite!
Since I knew I would eat these at home, I chose to use a smaller jar and leave out the lettuce and dressing until serving. If you want to prep it all in the jar, make sure you put the dressing on the very bottom, then layer vegetables, followed by lettuce. It’s important that the dressing be on bottom and the lettuce always be on top.
Veggies pictured above from bottom to top are: broccoli, red bell pepper, cucumber, cherry tomatoes, and mushrooms.
On a side note, I received a new dressing emulsifier for Christmas (thanks, mom!) and I’m really excited to try out one of the recipes on the side of the bottle, Cumin Vinaigrette. Yum!
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