I don’t really know if this counts as a recipe or if it is really just a method. Either way, it is an awesome trick for having wonderful and portable salads for a whole week. It is, however, a little bit complicated. See if you can follow me here…you put a salad….in a jar.
What you will need:
Whatever you want to put in your salad. The ones pictured where made with baby kale, carrots, yellow bell peppers, celery, sugar snap peas, mushrooms, alfalfa sprouts, tomatoes, wheat berries, and some Garlic Expressions .
At least one (you probably need 4 or 5) wide mouth quart mason jars .
What to do:
1.Put your dressing into the bottom of the jar (only use a little) and then layer all the other ingredients on top. Save any leafy ingredients for the top. Screw your lids on tight and put the jars in the fridge.
2. When you are ready to have a salad (I usually grab one on the way out the door and have it for lunch) just take the lid off and dump the contents into a bowl. I’ve found that these will stay deliciously fresh for up to five days in the refrigerator.