Sunday means MEAL PREP day! Salads are an easy way to prepare for your week ahead. Grab some glass mason jars, fresh produce, your favorite salad toppings and follow the easy how-to build the perfect salad!
First line up your mason jars, one for each day of the week. (Salads will last for 4-5 days if kept in glass, in the refrigerator.)
Think of filling your jar from the bottom up. You want your dressing on the bottom of the jar, to stay away from your greens so that they don’t get soggy AND so that when you dump your jar salad over into a bowl, your dressing will be on top.
Second, choose your dressing (make sure it is gluten free) and drizzle a small amount on the bottom of your jar. A basic balsamic vinegar, olive oil and squeeze of a fresh lemon works great too!
Next, Power it up with Protein. If you choose to add chopped chicken, salmon, shrimp, chick peas then do so here.
Next Mix in Healthy Extras and Give it some Crunch. I consider healthy extras as quinoa, beans, dried cranberries or dark cherries, or raisins. Then Crunchy bits, such as diced apples, raw walnuts or almonds, sunflower or pumpkin seeds.
Add a Pop of Color and any extra Greenery. Things that you can add for a pop of color are diced bell peppers, red onion, pomegranate seeds or tomatoes. Extra greenery would be considered as avocado, cucumber or raw broccoli.
Lastly, pick your base and fill the remaining space in your jar. Such as mixed spring greens, romaine, arugula, spinach or kale.
I personally love crunch in my salad and sometimes I’ll add a few more seeds or nuts at the very top before closing up my jar.
These salad jars are perfect to grab each morning and take to work with you. They are a healthy, gluten free lunch (or side salad to go with dinner), rich in nutrients and antioxidants. For me, I find them helpful as a busy mom always on the go, I don’t have to worry about taking time away from my to-do list to stop and make lunch.