By Rebecca Van der Sluis, nicobella dietetic intern
How to pack the perfect Salad in a Jar
Confession here, when I packed my first mason jar salad it was a complete failure and tasted so bad I didn’t even eat it. I didn’t understand how people made these salads taste fresh and still look good when they had packed them earlier in the week. After learning from friends and going to a salad in the jar party, I would love to share with you some tips.
First things first, make sure to put the dressing at the bottom your mason jar. This way, not all of the veggies are sitting in the dressing to prevent moldy veggies. Making your own dressing is ideal and so simple, here are some ideas:
Balsamic: Combine 1:1 ratio of balsamic vinegar with olive oil and add a little salt and pepper to taste
Honey Mustard: 1 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp coconut nectar and 1 tsp mustard
Start with the heavy veggies such as carrots or radishes and then make your way up to the lighter vegetables such as peppers or cucumbers. This way the heaviest veggie can sit in the dressing without getting soggy and the lighter veggies do not touch the dressing. You want to fill your jar up ½ way with veggies not including the greens.
Whether you are a trendy kale lover or dedicated to simple spinach, pick your greens and pack them in the jar leaving about ½ inch of room at the top for some nuts or seeds if you desire.
Make sure to eat the salad within 4-5 days of making it for the freshest taste. When you are ready to eat it, simply take off the lid and shake it into a bowl for the easiest meal of the day.
Do you ever pack a salad in a jar? What are your tips? Any great tips or stories, we would love to hear. Also a great way to finish off lunch would be with a light and deliciously satisfying nicobella truffle. :)