Have you ever prepped a delicious salad for lunch the night before, only to discover soggy, gooey lettuce when you open it up to eat? Mason jar salads are the God-send solution to your problem! I would have never thought to put my salad in a jar, but it really is a genius idea.
The magic is in the layering. The key is using the dressing as your bottom layer, and your leafy greens on top, so your produce never gets soggy! I’m telling you, GENIUS! When you’re ready to eat, just give it a shake and pour on a plate or eat right from the jar! There are endless possibilities to mason jar salad combinations and I’m excited to experiment. Just remember the magical layering order:
- Chunky vegetables (like broccoli or carrots)
- Leafy greens
I’m telling you, Google mason jar salads, you’ll be blown away by the variations.
This pomegranate pear combination was to die for. The sweetness of the fruit with the salty richness of the blue cheese was delicious. And the hardest part of the whole recipe was cutting the pomegranate!
What you need:
-Crumbled blue cheese
-Walnuts or pecans
-Sweet balsamic vinaigrette dressing
What to do:
- In a large mason jar (I didn’t mean to get the purple kind, oh well!) pour in desired amount of dressing.
- Next, add walnuts, blue cheese, pears, and pomegranate, in that order.
- Fill the rest of the jar with spinach.
- Shake when ready to eat!