Mason Jar Salads
Make your salads for the week all at one time, and store them in covered glass mason jars! It’s such a brilliant idea and makes everyday lunches so much quicker and easier!
Equipment
- 5 1 pint Mason Jars with lids This makes 5 salads. Multiply it by the number of people you have eating lunch that week!
Ingredients
- 1 carrot, peeled and shredded
- 1/4 head purple cabbage, shredded or thinly slices
- 5 radishes, cut into bite-sized pieces
- 1 cucumber, cut into bite-sized pieces
- 3 stalks celery, cut into bite-sized pieces
- 1 red bell pepper, cut into bite-sized pieces
- 1/2 cup garbanzo beans, drained
- 20 of your favorite olives, cut in half
- 1 1/2 cups arugula
- 1 cup cooked quinoa any color you like
- 15 banana pepper rings
- 5 cherry tomatoes
Dressing
- oil and vinegar or your favorite dressing, or mix it up every day!
- season with lemon pepper, salt and pepper
Instructions
- Be sure to wash your jars and lids and thoroughly dry before using.
- Chop and shred all veggies and keep them in separate containers or piles until you’re ready to assemble your Mason Jar Salads.
- Layer the most firm veggies on the bottom and the most tender veggies at the top. The garbanzo beans can go anywhere in the stack, and we like to put the quinoa at the very top, just above the greens and below the cherry tomato.We keep the cherry tomato whole, because if you cut them ahead of time, the arugula or kale could get soggy.
- Pack the veggies in with a spoon, put the lid on all of the jars and store in the refrigerator until you pack them up for your lunch. Bring your dressing in a separate container, or leave a bottle of your favorite in the refrigerator at home or at work. That’s it! You’re ready for lunch:)
