If you’re like most everyone else, you might feel guilty about your lack of veggie intake. Days filled with work, kids, and chores galore can leave you reaching for some sort of quick processed food instead of vegetables. One of our clients introduced us to mason jar salads, a cute concept that we fell in love with and are excited to share with the rest of you! Essentially, you chop a very large salad then divide it into mason jars for easy storage in your fridge. You’re taking away all the prep and cleanup except for one time. Here’s the secret– don’t add any dressing until you are ready to eat! If the veggies are dried off really well before being stuffed into the jars, these salads can last up to a week. This recipe is really flexible, you can switch up the veggies according to your taste buds and the season. Have fun using different veggies and dressings to keep yourself craving more, even throw in some colorful berries! A convincing, convenient way to eat raw plant power. Mason jar salads are great as a snack and perfect as a side dish to any meal. Reach, drizzle, chomp!
Here’s an outline for ingredients, but again, feel free to adapt however you like!
Makes about 7-8 16 oz. mason jars, perfect for one serving.
1 head Romaine (full head, not heart), 1 bunch Kale, or 1 bunch Chard
1 large bok choy
2 large cucumbers
4 carrots
4 red peppers
1 bunch radishes
Greens from 1 bunch scallions
Cherry tomatoes
First, rinse all veggies. Then, chop into bite size pieces. Dry everything VERY well. Toss all ingredients together. Evenly divide into mason jars. Refrigerate up to a week and add dressing as you go (don’t add ahead of time!).
