For mamas on the run, you can make several ‘Salad in a Jar’ meals at the beginning of the week and just grab one out of the fridge when you need it. If you do all your preparation work on a Sunday afternoon, you won’t need to prepare your lunch each day. Think of the time saved by cutting, slicing, and dividing once, instead of doing it each day!
Most recipes call for the dressing to be placed at the bottom of the jar, requiring you to give it a little shake just before eating. Some of you might like to add your dressing right before you eat.
Salads lend themselves well to warmer weather but don’t let that put you off making them during colder weather. Salad in a Jar is great with a hot cup of soup!
- 1-2 Tbsp salad dressing (fat under 5g for an E salad)
- capsicum, sliced
- cucumber, sliced
- cherry tomatoes
- red onion, sliced
- quinoa
- low fat feta
- big handfuls of leafy salad mix – spinach, lettuce or other leafy salad vegetable
- Depending on the quantity of salad ingredients you have on hand, you could make from one to five ‘Salad in a Jar’. Place the ingredients in the jar in the order above.
- This salad can be prepared 3-5 days before eating. But it’s important to note: for the leafy salad mix to stay fresh, the vinaigrette and the leaves must not touch.
- When you are ready to eat, just shake the jar to mix the dressing through the salad, and enjoy!
- I like to add a protein source such as a small tin of tuna or salmon or for an E lunch, some deli meat.
Give Salad in a Jar a go and let me know what some of your favourite combinations are – they might just become one of mine! I will share one of my favourites below.
