On Sunday night I made my first Mason Jar Salad for lunch. I used this “anatomy of a mason jar salad from The Two Bit Club” to figure out how to layer the ingredients properly and it took me about 20 minutes to make in total (including making the dressing, boiling & shucking corn-on-the-cob and quinoa).
I’m trying to eat healthier at lunchtime and to bring my own lunches from home, instead of going out to buy lunch every day.
I was curious to see how it all poured out into a bowl and if the salad would be edible the next day or if the veggies were soggy & wilted.
Well, here’s what it looked like on Monday at 12pm. This is a photo of the salad literally how it poured out of the jar.
Looks pretty delicious to me!
I was pretty impressed with how well this worked. My one tip is to make sure you use a Mason Jar that has a big mouth – the one that I used is smaller at the mouth and a wider jar. Just meant that I had to use my fork to get the greens out at the beginning but otherwise it all poured out super easily.
The veggies were still fresh and crunchy and didn’t soak up too much of the dressing and the lettuce & radicchio was crisp and not wilted. It was a quick and easy lunch and I will continue to make them.
In this salad I had:
- Carly-Anne’s Creamy Poppyseed Dressing – recipe to be posted this week
- Red Radishes
- Cherry Tomatoes
- Peaches & Cream Corn (from the cob)
- PC Organic Black & White Quinoa
- Baby Spinach
Let me know if you make a Mason Jar Salad and feel free to share your photos or recipes in the comments!