Vintage Charm- Healthy Tupperware Alternative- Eco-Friendly
If you have worked with me teaching, you know about my salad jars. They are my go to lunch item…and I’m known for the pink color they turn because I love adding beets!
I started making these beauties when I was pregnant and found them not only to be a time saver… but to be yummy too. I make them ahead of time on Sunday evening so I can grab one and go in the morning. They require little- to no effort- and are super simple to make. The hardest part is choosing what I want in them for the week.
My favorite is Greek themed…however, I switch it up each week so they don’t get boring.
I am going to be documenting my Greek version…as GREEK SALADS ARE AMAZING.
The method is the same for all my salads. Dressing goes in first…and when I say dressing, I mean oil & VINEGAR! I love any and all vinegars- balsamic, white wine, red wine, rice wine, flavors of all sorts. The best part of using just oil & VINEGAR (do you get the point that I use a lot of vinegar!?!) is that it is non intentionally healthy… as I control how much oil I use. I use 2 (sometimes 3) tablespoons vinegar and one tablespoon oil. But it doesn’t matter- when you make them choose the dressing you prefer…and store bought is okay.
Next goes in the hard veggies or the ones I want to marinate -as these will sit in the dressing and soak up all week long……ooooh Friday’s salads are the yummiest!
Afterwards goes my protein or starch. I change this up all the time…..sometimes its quinoa, sometimes its garbanzo beans, sometimes it’s potatoes, others….it’s rice. I have tried all sorts of additives. You really need this layer because this is the layer that fills you up…you know- keeps you going for the rest of the day.
On top of this goes the items I don’t want marinating in the dressing all week. The cucumbers, tomatoes, cheese.
Then to top it all off… in goes the greens. Then seal and store in fridge.
When I first started to make and enjoy these salads I would eat them directly out of the jar they are made. I would shake them up at lunch time to mix all the dressing and dig right in.
However….I have gotten particular with my salads and I now keep a bowl at work that I dump my salad into and eat from there. I found by eating them right out of the jar I was forced to eat layer by layer as the jars are too narrow to dig for items at the bottom. But with dumping into bowl…..well I can take a bite of this and that and choose what and how I eat my salad.
I hope you have fun making your mason jar salads- share with me your favorite recipe! Below you will find some of my favorite recipe ideas…
-Kristi…add a little Mercantile Style to your day!
Asian: julienne items (it makes a difference and gives it an Asian feel)
Edamabe peas (shelled)
Antipasti: (I chop this one differently too)