Jar Salad is such a perfect on the go meal. It takes under an hour to make 5 on Sunday and then I have all my lunches ready for the week! The key to a perfect jar salad is the order in which you place all the ingredients. You want to put your salad dressing at the bottom and use a vegetable that wont completely absorb all of the dressing for the first layer. From there you can add your beans, quinoa, seeds and other vegetables. Throw in some chia or hemp seeds for extra protein and voila!
- Balsamic Vinaigrette
- Pumpkin seeds
- Baby spinach
How to make it
Step 1: Cook your quinoa. I normally cook one cup quinoa (in two cups of water) in a pot and have enough for 5 salads. Bring it to a boil, put the lid on the pot and let it simmer for 12 minutes. Then take the lid off and let it simmer for another 2-3 minutes. Let cool before putting into your jars.
Step 2: Make your salad dressing - my favorite is balsamic vinaigrette: 2 tbsp olive oil; 2 tsp balsamic vinegar; 1 tsp red wine vinegar; and some dijon mustard (for me, the more the better!).
Step 3: Place 2 tbsp of salad dressing in your jar and then start layering in your other ingredients. You don't want anything that will absorb too much dressing to be sitting at the bottom (eg. beans, quinoa, seeds or spinach).
Step 4: Enjoy! A few minutes before eating your delicious salad, turn the jar upside down and let the dressing cover the rest of your salad.
Step 5: If you would like to add egg, cheese, meat, avocado or tomatoes, you should bring those ingredients separately (if you are making your jar salads in advance) and add them when you are ready to eat. You don't want those ingredients sitting around for too long.