I don’t know about you, but I really struggle to get my leafy greens. I keep buying giant tubs of organic spring mix or baby spinach, but they just rot in the fridge. Sure, I drink my share of green smoothies, and I like them, but “they” say you’re not supposed to drink your calories.
But every time I’d pack a salad for lunch, it would get soggy. And then I discovered Mason Jar Salads! These are the best!
Step by Step Mason Jar Salad Preparation
- Into a clean, wide mouth, quart sized mason jar, add 2 tablespoons of your favorite dressing.
- Now, it’s time for the secret ingredient. Add one sliced mini-cucumber, and a handful of cherry tomatoes. These veggies are sturdy enough to sit in dressing for a few days without getting soggy, and they create a barrier to keep your leafy greens dry.
- Add your protein. I like to add a hard boiled egg and some leftover meat from a previous meal. You could also use lunch meat.
- Add your greens!
- Close it up.
- When you are ready to eat, just dump it into a bowl and voila.