Monday, September 25, 2017

Layered Mason Jar Salads

I'm a big salad girl, I would be alright eating them most days of the week. As long as I can change up the ingredients a bit, I'm game. Josh and I had this particular salad during the first week of our 21 day program we completed in August. Mason jar salads have been around for a little while, but it wasn't until recently that I actually gave them a try. They've made my lunch prep a lot easier and have saved me from using up many of my glass Pyrex bowls at once.

You can change up the ingredients a bit with this one. Before, we used hard boiled eggs as our protein source and avocado for our healthy fat. This time though, I took advantage of a rotisserie chicken from the store and cheese. The object is to layer the ingredients, putting the "wet" foods at the bottom so they will not make your greens a soggy mess. Since I am not sure what salad dressing everyone wants, I left that out. Otherwise you'd want that at the very bottom.

I made a total of 5 salads to start the week off. These will be plenty for me to eat, there's really quite a bit of food in that jar. Plus I'll add a fruit to my lunch. Josh will need a little something else I'm sure. But really, these are so cost effective. So much cheaper than any lunch I could go out for. It's definitely an estimate, but I figured each salad only cost me $1.96 to make. Obviously, depending on the current sales, where you shop and the season can all affect the price. You get my point though. Packing your own lunch will always be cheaper and generally more healthy.

Layered Mason Jar Salads

Pint size mason jars

For each salad you will need:
1/3 cup black beans
3/4 cup shredded, cooked chicken
1/8 cup cheese (I used grated pepper jack)
1/2 cup shredded carrots
1 cup lettuce or salad greens
choice of dressing to serve with

Layer each mason jar starting with the black beans, chicken, cheese, carrots and top with salad greens. Put lid on and store in fridge until ready to serve. Then you can dump everything on to a plate or in a bowl to eat, top with your salad dressing or salsa. These will keep for 3-4 days.

1 comment:

  1. Very good to see the colorful jars and the recipes once again. I also used to store the jars with salads for future use but I had more things and ingredients along.


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