So I went on an adventure to my local grocery store and bought quart sized Mason jars. A pack of 12 was less than $10 dollars, I am a very frugal person and even I think that's a great deal. After purchasing the jars I set down to craft a plan and after a few minutes online I came across this one site in particular named TheKitchn.com that made it super easy to understand the proper way to layer your salad. So I enlisted the hubby and we commenced to chopping and layering.
First thing in is your choice of dressing we used a Vinaigrette. Next pile in your "hardy" vegetables they will act as a barrier between your dressing and any other ingredients you don't want to get soggy in our case our hardy vegetables were cucumbers, carrots and cabbage. Now you pile in the "fun stuff" tomatoes, chickpeas, onions, almonds, cranberries or strawberries, eggs and low fat cheese made up this section for us. And last but not least comes the Mixed Springs and Spinach you want to save this for last to keep it as far away from the dressing as possible to avoid having a soggy salad. Seal with the lid and you have a meal thats ready to go and stays fresh in the refrigerator for 4-6 days.
In the end we prepared six ready to go salads to be used as our lunch for the remainder of the week. If you layer your salad loose enough you could simply shake it up to mix all the ingredients together and eat it right out the jar.As you can see ours is pretty tightly packed so we will use a separate bowl to pour the contents in to enjoy our flavorful masterpiece.
Once the boys saw what we prepared they were disappointed to find out that these colorful meals did not belong to them. Note to self buy pint size jars for the kiddies on the next run to the grocery store!
What are some of your tips for making healthy living easier?





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