I know this concept has been posted quite a bit on Pinterest. I am sharing my own version to tell you IT WORKS! I don’t know if it is something about glass versus plastic, or the seal on the jar, but I do know that greens don’t hold up this well in zipper bags or plastic bowls. I was surprised to find out how many people DON’T know about this. First and foremost, I hate making salads, always have. I hate hauling all that stuff out of the refrigerator. Solution….I now keep all that stuff together in a shallow box in the drawer of my fridge so it is a one stop shop. I invested in a new case of 24 oz, wide mouth mason jars. I am sure I could have found them cheaper at resale, and put new lids on them, but I was anxious to get this going.
To begin, you must make sure you wash and completely dry the components. Use a spinner or cotton towel for best results. In the bottom of the jar you layer hard vegetables such as carrots, cauliflower, broccoli, snap peas, and grape tomatoes. Anything you don’t mind marinating in the dressing. Then you add your dressing. No more than a half inch will do. Follow up with fruits, cucumbers, onions, olives, etc. Next you can add meat or bean proteins if you wish, shrimp, chicken, chick peas. Greens go next, followed by cheese, nuts, croutons. The idea is to keep the most moisture susceptible items at the top. Seal the jar tightly and store for a week’s worth of lunches, or split for 2 dinner salads. Shake and roll the jar when ready to serve and this is the delicious result!