I know when I used to pack my lunches for work, every time I wanted to take a salad, I would either pack the entire bottle of salad dressing, or I’d spend an eternity looking for a small enough container or jar to use as a transportation mode. I would never put tomatoes on my salad because by the time lunch rolled around, my salad would be soggy and limp.
Since then I have learned that it’s all in the stacking! Here’s a great solution to the problems I’ve mentioned. Layered jar salads.
The trick is to put all of the “wet” items on the bottom of the jar. (In my case, the dressing and a sliced red beet egg).
You then stack the rest of your drier ingredients such as lettuces, celery, onion, carrots etc. Hint: I do NOT recommend putting croutons inside the salad as they will take on the moisture and be of no crunchy use.
You can make these ahead of time and store them in the fridge for a day or two, which makes them a great grab-and-go item for your lunch! When you’re ready to eat, give it a good upside down shake to disperse the dressing and enjoy!
I love lunch. 🙂