Eeasy Steps to Make Dilisious Mason Jar Salads

Packing a to-go salad in a mason jar seems like a great idea — it's an easy way to transport a vibrant, veggie-heavy meal without worries of dressing leaking into your bag — but if improperly assembled, it may end up underdressed, soggy, or less than fresh. Don't let that happen to you! Instead, They will stay crisp and appealing for days after preparation if you apply the simple principles illustrated here.




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Things You'll Need

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You'll need quart-sized mason jars, salad dressing and your favorite salad ingredients. This specific salad is comprised of a homemade pumpkin vinaigrette, dried cranberries, corn, grilled chicken sausage and salad mix. To really save yourself time, prepare multiple mason jar salads at once.









Dressing

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Spoon the dressing into the mason jars.



















Marinate-able Ingredients

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Add ingredients that can marinate in the dressing and still taste great. Dried ingredients, pickled vegetables and root vegetables (such as carrots, radishes and sweet potatoes) work well for the bottom layer.
















Wet Ingredients

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Fill the middle layer(s) of your salad with wet ingredients such as diced tomatoes, cucumbers, corn or anything else that would cause the greens to go soggy.


















Dry Ingredients

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Layer the dry ingredients, like beans, carrots, and meats, above the wet vegetables. This creates a buffer between the wet ingredients and the greens.

















Greens and Toppings

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Finally, stuff the remainder of the jar with the salad greens and salad toppings (such as edible flowers, cheese, croutons and nuts). Close the lid and refrigerate your salad. The airtight seal ensures fresh salad all week long.















Shake and Serve

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When you are ready to eat the salad, simply invert the jar and give it a good shake. Once the ingredients have been mixed, pour the salad onto a plate and enjoy.

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