HOW TO PACK THE PERFECT SALAD JAR!

Dressing goes on the bottom, veggies and other salad goodies get piled on top. Everything stays separate and dressing-free until you toss the salad together in the bowl — never eat another soggy lunch salad again. Even better, these salads last for days in the fridge so we can make a week’s worth of lunches ahead of time.

Steps to Make Salad in a Jar

1. Pour your favorite salad dressing in the bottom of the jar.
2. Add any hard chopped vegetables.
3. Add any beans, grains, and/or pasta.
4. Add a layer of crumbled cheese and proteins like chicken if you’re eating it within the day.
5. Add any soft vegetables or fruits, like avocados or tomatoes.
6. Add any nuts or seeds.
7. Fill the rest of the jar with salad greens. Screw the lid on the jar.

   What’s The Best Jar To Use?

   Any canning jar can be used, but wide-mouthed jars are the easiest for both packing the salad into the jars and shaking them out again. Pint-sized jars are great for individual side salads of mostly greens with just a few “extra” salad toppings. Use quart-sized jars for larger lunch and dinner salads that have a lot of extra veggies and salad goodies. Two-quart jars (or larger) are great if you’re taking the salad to a potluck or cookout.

   How Long Will Jars of Salad Keep in The Fridge?

   With the lid sealed tightly, these salads can last for several days in the fridge — up to five days or so. If you’re making salads with soft ingredients or perishable proteins, like avocados or  hard-boiled eggs, wait to add those ingredients until the day you plan to eat the salad. Also, if you have a vacuum-sealer attachment for your canning jars, vacuum-sealing the salads right after assembling them will keep your greens and veggies even crisper and fresher.

   Do you ever pack your salads in jars? What are your favorite combos? Any other great tips to share from your experience?