The Lunchroom | Salad Jars
With the ubiquity of fast food, it can be a challenge to eat healthy at lunch. You’re trying your best to eat right and then Wendy’s brings back the Bacon Mushroom Melt. But there’s a better way. And you’ve probably caught a glimpse of it if you’ve spent any time on Pinterest.
Salad jars! It may seem gimmicky or quirky for the sake of it, but here’s the reason they’re great: you can make an entire week’s worth at once. It’s healthy, cost effective and easy. It’s not quite as easy as fast food, but it’s easier than the exercise you’d need to do as a result. The key to making salad jars that last is strategically layering ingredients to keep less resilient ingredients dry. When you’re ready to eat, invert the jar onto a plate and the dressing will suffuse throughout the salad.
How to Layer Your Jar
Leafy Greens & Grains
—lettuce, spinach, quinoa, brown rice
Protein and Dairy
—hard-boiled eggs, shredded cheddar, feta, chicken breast
Vegetables and Legumes
—beans, corn, mushrooms, chickpeas, peppers, radishes
Non–Absorbent Ingredients
—tomatoes, cucumbers, pineapple
Dressing
—store bought dressings have a lot of sugar added, so it’s best to make your own
Leafy Greens & Grains
—lettuce, spinach, quinoa, brown rice
Leafy Greens & Grains
—lettuce, spinach, quinoa, brown rice
Leafy Greens & Grains
—lettuce, spinach, quinoa, brown rice
Leafy Greens & Grains
—lettuce, spinach, quinoa, brown rice
Leafy Greens & Grains
—lettuce, spinach, quinoa, brown rice
Salad jars will last up to five days, depending on the ingredients. It’s best to avoid items that turn quickly like avocado or are greasy like bacon. While glass jars may be heavier than plastic containers, they don’t stain and they’re easy to clean—especially so if you opt for the wide–mouth mason variety.
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VOLUME 20 | ISSUE 1
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