How to Make Salad in a Jar
Easy to pack, easy to store, incredibly efficient and unquestionably delicious - if salad in a jar isn't your favorite way to prepare a salad, here's why it should be.
The time it takes to prepare a hot meal can be inconvenient as times. It's even harder if you're on the go. With salad in a jar, all of the steps are made simple and eating on the go is a breeze. It can be made well ahead of time to enjoy whenever and wherever it’s time for a lunch or dinner break.
With all the ingredients of your favorite salad, a mason jar and the FoodSaver® Regular Jar Sealer, packing healthy snacks for the week ahead takes just a few minutes. Here's everything you should know about preparing salad in a jar.
It's All About the Layers
The best jar salads are made with the dressing already in the container with the greens and veggies, but those tender leaves won't get soggy during storage. That's because the salad is packed into the jar in layers that separate the wet ingredients from the dry, absorbent ones.
Here's the step-by-step breakdown.
- First layer - salad dressing: Add a few teaspoons of salad dressing into the bottom of the jar first. The exact amount depends on the size of the salad.
- Second layer - hard veggies: Next, toss in the vegetables that won't absorb much: celery, carrots, red onion, beets, peppers, etc.
- Third layer - pasta, grains, beans, rice: If you're adding any beans, corkscrew pasta, chickpeas, cooked rice or the like, put it in the third layer.
- Fourth layer - soft veggies and fruits: Add tomatoes, avocado, chopped strawberries or other soft and absorbent ingredients now that the dressing is separated.
- Fifth layer - protein: What's a salad without a little chicken, eggs, cheese or nuts? Add those in next.
Voila! You have a nice jar salad for lunch. Remember, if you're on the go, make sure not to tip the jar upside down, as this can cause the dressing to drip down and make the leafy greens soggy.