I feel like a broken record when it comes to talking about ways to beat the heat. It’s been a hot Summer already and it’s only July 2. More often than not, I am choosing to keep the stove and oven off. Instead, I opt for fresh, cool salads, chilled fruit and ice cold drinks.
I have been fascinated by the salad in a jar phenomenon. What’s not to like? You can make several salads at once, pop them in the fridge and then, there they are, waiting for you to just pour them out onto a plate. They keep for days because the dressing is at the bottom away from the greens. Or if you are like me, I don’t put the dressing in the jar at all. I wait to dress the salad with my favorite Garlic Vinaigrette right before I want to eat.
Here’s the process I follow for packing a salad in a jar: I start by getting out all of my ingredients. In this salad, I used cucumber, chick peas, grilled chicken, little tomatoes, snow peas, red onion and spring mix. I chop everything that needs chopping.
Then, I start layering things in a jar. If I use dressing, I put it at the bottom. Next, I put in veggies that can hold up to the dressing, then add proteins, and last, the leafy greens.
Once everything is packed, you end up with a jam packed jar full of yummy goodness.
Here’s another great tutorial from The Kitchn and 30 recipes for salad in a jar from Lasso the Moon. There are so many possibilities! Have you tried making salad in jar? What are your favorite combos?
