And How To Make Your Own Variations
Let’s be honest, salads can get boring. Most people usually stick to the usual Greek salad or the much unhealthier and calorie-packed Caesar salad. These restaurant favorites are about all you can order off a menu if you are trying to watch what you eat.
But all in all, salads don’t often call for excitement or originality – until now that is.
Enter the mason jar!
Salad jars (also known as Mason jar salads) have exploded onto the scene and the response has been amazing. Not only do they look pretty, but they have inspired creativity everywhere! Even better, salad jars are great for meal-prepping and you can create multiple variations that can keep for an entire week!
If you’d like to get in on all the tasty action, here’s how you can create your own masterpieces:
- Layer 1: The dressing
First add the dressing into the jar . You can take any type of dressing. If you add the dressing later, ingredients that you’d much rather stay dry might get soggy. This is particularly important when you prepare glasses for several days. Alternatively you can keep the ingredients for a quick dressing at work and just prepare right before you eat.
- Layer 2: Crispy Ingredients
Now enter crisp ingredients such as tomatoes, cucumbers, red onion, asparagus, celery, peppers, carrots into the jar. This level is important to “protect” the other ingredients from getting soggy. Best are vegetables that you can imagine pickled in vinegar.
- Layer 3: Soft Ingredients
This level is for ingredients that should not necessarily swim in dressing, but it’s also not a drama if they do get wet. Some ideas would be mushrooms, zucchini, beans, lentils, peas, corn, broccoli and so on.
- Layer 4: Cheese / Eggs / Meats
More delicate ingredients such as hard-boiled eggs and cheese (feta, gouda, cheddar etc.) can be added now.
- Layer 5: Substance
Now it’s time to add something more substantial! From rice over pasta to more exotic ingredients like quinoa or couscous, use anything you like to “seal” the jar.
- Layer 6: Leafy greens
Finally we’ve arrived at the last level with ingredients that are less palatable when wet (cool word, eh?). These include nuts and greens such as lettuce, spinach or arugula.
Here’s an example of what that might look like:
Sounds easy enough, right?
Here are 10 simple recipes to get you started: