We were blessed with absolutely wonderful weather. It was perfect! I so wish it was like this every single day, but so much for wishful thinking. According to the Weather Channel, we will be enduring 100 degree weather sometime next week, yikes! Oh, and speaking of hot summer days, I tried an idea I found on Pinterest a few weeks back. Salad in a jar. If you are a salad enthusiast like me, then you will understand my excitement. Besides, anything in a mason jar is way cuter. :)
I was intrigued by the concept, yet it took me a while to actually try it because I was
I even tried planning my meals - here is my proof. Okay, back to the subject at hand, the salads were not only easy to assemble but they lasted all week. The best part about the salads is how versatile they are. I made mine with quinoa, egg whites, garbanzo beans, cherry tomatoes, black beans, romaine lettuce and spinach, and my dressing consisted on lemon mixed in with balsamic vinegar. They were so good! I added grilled chicken to my husband's salads and he loved them as well. I have tons of different ingredients I want to add to mine next, such as grilled veggies with some nuts for a little crunch.
Please keep in mind that how you layer your salad is key for this to work. The last thing you want is to open your jar and realize that your leafy greens went from fresh and crispy the night before to soggy and not so appetizing the next day. If you follow this guide, you will have fresh and ready to eat salads all week long.
- Salad dressing
- Grains
- Hard veggies
- Protein
- Leafy greens
Let me know if you have tried or plan to try this salad in a jar concept. As always, I would love to hear all about what combinations worked best for you!
Until next time,
Karina