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    AZULVIOLETA6   65,586
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Salad in a Jar: Best Idea EVER

Wednesday, November 21, 2012

So I came across this idea on Pinterest and finally got around to doing it earlier this week. The idea is to make salads ahead of time—do a bunch of chopping once a week and have lunches or quick dinners fresh and ready for the whole week. You put the heavier things and the dressing on the bottom of a Mason jar and the lettuce/herbs/spinach on the top where they stay dry. Shake and serve when you are ready to eat. This idea works even better if you have plastic screw-on lids for your Mason jars.

I work online from home, so I don’t have to pack a lunch, but I only get a 30 minute break, so I don’t have time for tons of prep on days that I am working. If I do it ahead of time though, I am more likely to actually eat salad. I also like small, quick dinners at night after I work out, so this works for that too.

The original recipes are relatively diet friendly. The caprese would be a bit of a carb splurge since it has pasta…but if you made it with Barilla Plus it wouldn’t be terribly bad for you once in a while. Plus if you make a complex salad with lots of ingredients, you really only have to enter it in the tracker once, then copy the whole meal for each day that you eat the same mix again. A quart of salad is really quite a lot—very filling and satisfying.

Here’s the original post from Niki Lowry at The Daily Muse:

Here’s a pic of my first attempt at salad in a jar. I added tuna later, plus a splash of soy sauce. It ended up being a sort of Spanish-Japanese fusion, which sounds strange but was actually quite yummy. The last couple of days I’ve been working on a black bean salad with kind of a Cuban-esque dressing—low fat sour cream, rice vinegar and lime juice.

This is a great way to use all of the veggies in your fridge more efficiently. I’ve only done two versions so far…feel free to look at my tracker if you want to know exactly what I used.

Member Comments About This Blog Post:
STRIVING4PEACE 12/16/2013 11:27PM

    Awesome idea! Thanks for sharing!

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AZULVIOLETA6 12/16/2013 10:44PM

    Update--I now do this all of the time and find that it is the BEST tool that I have for staying on track. I never get enough vegetables/fiber unless I am making these salads regularly.

I don't have a vacuum sealer, but I find that if the greens go into the jar dry, the salads stay fresh for 5-6 days. Plastic screw-on lids are very helpful too.

Comment edited on: 12/17/2013 12:37:49 AM

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NEWCASTLE7B 12/5/2012 12:21PM

    I found this on pinterest too - this seriously might be the BEST idea I've stumbled on in a long time. For those worried about freshness....if you have a vaccum sealer you can suck the air out of these when you prep them, but without that they should still last the work week......I'm so excited for all the healthy combinations I want to try!! :)

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ROSE284 11/26/2012 4:49PM

    Sounds like a great idea! Thanks for sharing!

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RISINGBLUESTAR 11/24/2012 8:20AM


Love the idea.

Thank you for sharing the idea and the link! :)

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SYZYGY922 11/24/2012 3:10AM

    I saw these on Pinterest and I have to try i!

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MAMISHELI53 11/23/2012 8:19PM

    Thanks for sharing the idea! Shel

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ELEGANTFLOWERS 11/23/2012 2:18PM

    I have never heard of this. What a great idea. Thanks for sharing.

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PUNKADOO 11/22/2012 1:12AM

    Great idea - though because everything gets jostled around where I work, I think I will try it in those plastic disposable containers -- just the tall kind. Thanks for tipping us off that they work well!

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KICK-SS 11/21/2012 8:58PM

    I've seen them on Pinterest before myself, but haven't tried it except for storing fresh raw spinach in a fruit jar rather than the plastic bag they come in from the store...

Glad to know that it actually does work.

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MJ7DM33 11/21/2012 8:51PM

  emoticon idea! Thanks for sharing!

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CORTNEY-LEE 11/21/2012 7:55PM

    what a wonderful idea!

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AZULVIOLETA6 11/21/2012 6:52PM

    I've only made three at a time so I can tell you that they do actually stay fresh and crisp for three days, even when a lot of lettuce is involved and the ingredients have been hanging around in the fridge for a while before prep. The key is not to shake them up until you want to eat.

I bet that ones with pasta and meat have more shelf life than ones with lots of herbs/lettuce/spinach though. More testing next week!

I want to try out something like a Chinese chicken salad, and maybe a taco Caprese of course!

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GARDENSTAR 11/21/2012 6:38PM

    If the stuff actually stays fresh for a whole week, it sounds like a fantastic idea. Great for a quick dinner at the end of a long day when I am too tired to do much. It also would be reasonably portable for my 15 minute lunch breaks.

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