Yes, I’m still enjoying pre-making salads in a jar! It does make them last longer, plus it helps me eat a salad rather than junk food. The point is to make many servings at a time, so just multiply the ingredients based on how many single jar servings you would like to make. It looks so pretty and enticing sitting in the refrigerator, and it’s great for one salad or several salads at a time. You can place any ingredients you like in this salad, just add the dressing in the bottom in the jar, and add seasonal vegetables such as tomatoes, carrots, celery or harder ingredients next, then top with lettuce(s) and then croutons, nuts, seeds, etc. Any ingredients like apples, pears or avocados that would normally brown after being cut need to be cut into a bowl with cool water that’s had a half lemon squeezed into it. This keeps the ingredients looking fresh and inviting. And, of course, the use of a mason jar with a tight fitting lid is what seems to keep the whole salad lasting a week. I still love it! You might want to check out these other salad in a jar recipes: Creamy cheese and herb, or Asian Noodle.
- 2-3 T Store-bought Ranch Dressing
- 6 Baby Tomatoes, any color
- ¼ C Pre-cut sliced Carrots
- ½ C Peeled and sliced cucumbers
- ½ C Pre-Shredded butternut squash
- 2 C Chopped romaine lettuce hearts
- ½ sliced Avocado, briefly dipped in lemon water
- ¼ C various seeds and nuts, or, sunflower seeds, pecans, and sprouted pumpkin seeds
- 1 T Flax seed
- ½ Lemon, squeezed into a medium bowl of water
- In a clean quart sized mason jar, place ingredients in the order listed.
- Before adding avocado, dip into lemon water to keep from browning.
- Close jar tightly, and refrigerate until needed.
- When ready to serve, place jar contents into a large salad bowl, toss well and pour into a single serving chilled salad bowl.
- Serve cold.
