Mason Jar Salads - Saving Time and Eating Healthy



Mason Jar Salads - Spinach/Kale was added later

Why do I make Mason Jar Salads?

I have started to make Mason Jar Salads for my dinner every night.  I like the fact that it is convenient and there is no effort required on my part (other than preparing them) when I am hungry.  This has been a great time-saver for me and has allowed me to stay on track.  Instead of eating a frozen commercialised meal, I can grab one of my salads and be confident that I have made a healthier choice.

Worried about soggy greens?

The basic idea when packing salads in jars is to start with the heaviest and most non-absorbent ingredients with the dressing on the bottom of the jar and work your way up through the lighter ingredients until you end up with the salad greens themselves. As long as your jar doesn't accidentally tip over you in your bag, the delicate greens will be well-protected from the dressing until you're ready to eat.

Photo Courtesy of Food Matters

How does everything get mixed together?

When you're ready to eat your salad, just shake everything together to coat your vegetables and then unscrew the cap and shake it into a bowl.  I prefer to use a fork to ensure that all of my delicious vegetables make arrive at their destination (my plate)! If you prefer, and once the salad is on your plate or in a bowl, you can toss it some more with your fork to make sure everything is evenly coated.

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 1 litre jars for a generous portion for lunch or dinner, and for salads that contain extra veggies and any other salad goodies, such as nuts, raisins, etc. Any larger jars would be 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 — I have kept them up to 6 or 7 days. If you're making salads with soft ingredients or perishable proteins, such as avocados, sliced or chopped tomatoes, hard boiled eggs, or even cooked chicken breast, I recommend that you add those perishable proteins on the day that you plan to eat the salad. Although I have never tried this yet, I have heard that vacuum-sealing the salads right after assembling them will keep your greens and veggies even crisper and fresher.

Useful Tips:

• Purchase reusable mason jar lids.  They are plastic, and will keep your refrigerated foods (such as salads), fresh.  You will no longer need to throw away the metal lids and know you are helping the environment at the same time.  I bought mine at Canadian Tire, they come in a box of 8, and will cost you no more than $4.00.
• When transporting your salad, remember that you are carrying a glass container, and be careful when walking on ice sidewalks in the Winter.  (yes, I thought my lunch was going to be ruined after slipping a few times)
• Take time when you are not rushed in order to clean, chop and prepare your salads.  I spend less than an hour creating 6 salads.  That is around 10 minutes for each meal.

Do you make Mason Jar Salads?  If so, what are your favourite combinations?  If not, do you think you would try it out?


To Your Health!


-VitaMikki
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