I’m always looking for healthy lunch ideas that I can make ahead and bring to work. I’ve gone through the sandwich phase, the soup phase and, of course, the not-so-healthy takeout phase. But lately, I’ve been on a new kick.
Follow these tips to make the perfect Mason jar salad.
Layer 1: Salad Dressing
The dressing is the first ingredient you should add to your Mason jar. By placing it on the bottom and putting your vegetables on top, you’ll avoid having a soggy salad by mealtime.
Layer 2: Vegetables
Layer hearty vegetables, such as cucumbers, onions, tomatoes, radishes, peppers, corn, broccoli and edamame—any sturdy ingredients that will hold up well even if they are touching the dressing.
Layer 3: Protein
Load up on your favorite protein, such as chicken, shrimp, cheese, nuts, chickpeas, hard-boiled egg or tofu. Whatever your choice, keep it fresh by layering it on top.
Layer 4: Greens
No salad is complete without some crisp salad greens. Try arugula, spinach, mixed greens, kale, romaine or a combination to top off the Mason jar.
Store in the fridge for up to 3 days. When you’re ready to eat, give your Mason jar a shake and pour the ingredients into a bowl—or dig in straight from the jar.