The Spinacas Way to Make a Mason Jar Salad July 03, 2016 16:21
A mason jar has a great number of uses - from letting your organise your desk to letting you grow microgreens.
But one of the best uses of a mason jar is to use them as a salad container.
That's right, green leafy salads!
As long as you follow a few rules on layering the ingredients and choosing the right ingredient combination, you'll be guaranteed of making a delicious salad bowl.
What's more, mason jar salads keep for 2-3 days in the fridge, so you can make them ahead of time and bring them to work on the day.
These are the 2 things most important things you need to know when making your mason jar salad.
Tip 1: Layer your ingredients correctly
A mason jar is a great way to hold and keep your salad, but the order in which ingredients go in make all the difference.
Always put your dressing in first, followed by your chunky proteins and toppings. The greens go in last.
This prevents your salad from becoming a soggy mess.
Then when you unload it into a bowl, the greens automatically form your salad bed.
Tip 2: Vary the flavours
Ideally your salad should have a sweet, salty and sour component.
This is a good rule of thumb to have a yummy balanced salad.
Sweet - Fruits such as grapes, raisins and apples are great.
Salty - Toppings such as cheese and nuts and seeds are suitable. If your meat and protein is already savoury, then reduce the number of salty toppings.
Sour - The sour component brightens up your salad and makes it refreshing. Pickled veg such as pickled purple cabbage and jalapenos are suitable. You can also use a vinaigrette dressing for your salad.
With these two guidelines and a some imagination, you'll be able to create jar after jar of delicious, healthy salads.
To get you started, we've 3 recipes for you:
- Greek Salad - Classic Mediterranean
- Bacon, Egg, Chicken - Cobb in a jar
- Green Apple and Celery - Vegetarian delight
Now go eat healthy!