Go for the quart-size jars with wide-mouth lids since these are easier to fill and eat out of. Use this system only if you can keep the jars upright.
- Start with salad dressing. Since you keep the jar upright, the salad dressing will stay separated from your veggies. This is great if you don't want to pack a separate container for dressing.
- Veggies are next. Start with harder veggies like carrots, radishes, onions, and chickpeas that will taste lovely mingling with the dressing. Then go for anything else like bell peppers, chopped cukes, and cherry tomatoes.
- Layer up the greens. This should take up at least half the jar. As mentioned earlier, go for packaged greens to save time, or if you're using your own, make sure they're dry.
- Protein last. Sprinkle sautéed tofu, marinated tempeh, grilled chicken, or cubed or shredded cheese on top. These will help push the lighter-weight greens down so you add even more to your jar. You can also add avocado, nuts or seeds, and dried fruit.
- Shake or pour when you're ready. At lunchtime, you can either shake up the container to distribute the dressing, or if you have the luxury, pour the entire contents into a bowl and mix it up with your fork.
I do this all the time on Sundays! People ask how and why I eat so healthy. It's easy, quick and cheap!
Connie | Sponsored by Coffee
Fantastic idea! I don't like avocado or tofu though. So, I wonder if it is appropriate to use other protein sources.
Love the mason jar idea. I pack my salads for work every day and usually use the tupperware type containers. We went out of town for Easter and I prepacked all my meals (chicken and salads) in ziploc bags. I ate my last one today after packing a week ago and they were still fresh!