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Jar Salads

By Debrah Mosimann of Swiss Woods

Jar salads. Wow, what a simple concept but what a game changer!

I started making these when one of the household was trying to pack healthy for work. Sure Subway was right down the road, but saving money was important, too. So I started making him salads to take to work and the Jar Salad emerged. The salads stay amazingly fresh and are versatile. If you have someone who needs to pack a healthy lunch, this is for you!

You can find my buttermilk ranch dressing recipe here.

Photo credit: Jenna Strawbridge

Servings: 4

Ingredients:

  • 1 head bibb lettuce
  • 1 large carrot
  • 1 large radish
  • 12 cherry tomatoes
  • 1 large cucumber
  • 2 spring onions sliced in rings
  • bean sprouts
  • red beets, diced
  • 8 tablespoons dressing, your favorite! Blue Cheese, Ranch, Italian, etc.

Instructions:

  1. Line up four wide mouth pint jars.

  2. Squirt in 2 tablespoons of your favorite dressing.

  3. Cover with shredded or sliced carrots.

  4. Layer on sliced spring onions, halved cherry tomatoes, bean sprouts, chopped beets,etc.

  5. Finish with torn pieces of bibb lettuce.

  6. Press down to fill and then place the lid on.

  7. Refrigerate. These will last in the fridge for a week!

  8. To serve, turn the jar upside down on a large plate and enjoy!
    Makes 4 servings.

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