Mason Jar Salads

Lunches for The Week

 

Prepared 5 lunches in one sitting and enjoy them Monday through Friday!  These salads keep fresh and crisp all week in the refrigerator.  A great weekday time saver.  Add an elastic band to hold a fork wrapped in a paper napkin, you are ready to Grab and Go!

Ingredients – Pretty much your favorite salad ingredients

1 Head of Lettuce, washed and cut into bite sized pieces

Handful of baby spinach leaves or arugula (rocket), washed

Dried fruit such as cranberries, dates, sultanas

Chopped nuts

1 bell pepper, seeded and chopped

1 stalk of celery, washed and sliced

1/2 an English Cucumber, cut into rounds

Cherry tomatoes, washed and left whole

Chick peas, sweet corn and/or canned beans – your choice, drained

Salad dressing of your choice

Cold cuts and sliced cheese (layer turkey, cheese, and ham, roll up and slice into three.)

OR cooked chicken, kielbasa sausage

Cheese grated cheddar or crumbled feta or blue cheese – your choice

2 hard-boiled eggs, peeled, sliced

Red Onion, sliced and soaked in vinegar water OR 4 scallions, sliced and OR 4/5 Radishes, wash and sliced

Directions

Divide prepared salad ingredients into five, mix and match to your liking: scallions vs onion cold cuts vs cold chicken etc

Compose the salad in layers, starting with the salad dressing at the bottom

Layer remaining ingredients in the following order

  • legumes and corn
  • bell pepper and celery
  • cucumber and cherry tomatoes
  • onion, scallions or radishes
  • cold cuts rolls, cold chicken or kielbasa
  • sliced egg, crumbled cheese, fruit and nuts
  • Top with greens, lettuce, spinach or arugula

Take a small square of paper towel and place it on the top, to absorb moisture and keep greens crisp.

Screw on the Mason Jar lid tight and refrigerate. To serve, shake to toss salad in the jar and enjoy!

 

 

 

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