For about a year now, Steve and my normal lunch is a huge salad that is to be the mainstay of our daily menu. Each salad is so large we eat it from a serving bowl.
When we prepared to travel last summer and needed to take salad with us, I discovered how to make salads that could go in a jar, which would fit and travel nicely in a cooler. I have also implemented that same technique to simplify time-intensive salad preparation for home now. With this method, I make salads twice a week, storing them in jars.
For each day, I use two jars—one for greens and one for other veggies. That means on the day I prep 4 days of salads, I need 16 jars unless I am doing it in the morning right before lunch and put that day’s salad right into the bowls we will eat from.
In one of the two daily jars, I put greens. Steve uses kale for his salad. I like a mixture of green or red-leaf lettuce with kale. Since Steve and my salads are different, I use wide-mouth jars for Steve’s and narrow-mouth ones for mine.
In the other daily jar, I layer the veggies that will go on top of the salad when I serve it.
I learned I start with the juiciest vegetable to go on the bottom and work up in dryness to the top. For our salads, tomatoes are on the bottom, then red pepper, onion, celery (for Steve since I don’t care for it), and finally carrots. Those are our top veggie picks, but almost any veggie you like could make a layer in the jar.
To serve, I first empty the greens into the bowl and then the veggies. We also add beans and nuts to top our salads. Lots of great nutrition in those lunches.
We like these salads so much that we are happy to eat them every day.
Trusting in Jesus,
“I will offer to thee the sacrifice of thanksgiving, and will
call upon the name of the LORD.” Psalm 116:17