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Jarred Salad Matrix #NationalSaladMonth #FestiveFoodies


This month, Kate of Kate's Recipe Box invited the Festive Foodies to shared salad recipes in honor of National Salad Month. What a great event, especially as so many fresh fruits and vegetables are coming into season. I was in. Immediately.

The Festive Foodies' Salad Bar

Jarred Salad Matrix
I decided to share, not exactly a recipe but, a matrix. This is an easy way to layer a salad into a mason jar. Nothing gets soggy and you have a healthy, colorful lunch for later in the day. It's my go-to lunch and is limited only by your imagination! Just remember to build from the bottom up.


 Layer One: salad dressing. I use 2 to 4 T dressing.


Layer Two: hardy vegetables. These are vegetables that won't get soggy or soak up the dressing before you're ready. I like carrots, red bell peppers, sugar snap peas, or jicama.


Layer Three: softer vegetables and grains. These are vegetables that would get soggy and soak up the dressing. I like cucumbers, corn, avocados. This is where I would put steamed quinoa or brown rice.


Layer Four: greens. This is whatever you want to use - kale, lettuce, herbs, spinach. Get creative.


Layer Five: proteins. This is the layer that fills you up. Think nuts, cheese, grilled chicken, hard-boiled eggs, pressed tofu, and cooked beans or legumes.


 Press down on the layers to reduce air and wilting. Put a lid on and place in the fridge until you're ready to eat. To serve, simply dump the whole things into a bowl.


 Toss and enjoy.

Comments

  1. I love the trick of putting the dressing on the bottom. Nothing gets soggy!

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  2. Loving the layers! I make shaker salads which are similar but your version sounds easier!

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  3. Such a helpful guide! Easily adaptable into so many great salads!

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  4. Great idea putting the dressing in the bottom so you don't have to take an extra container with you.

    ReplyDelete
  5. Loveee jarred salads like this!

    ReplyDelete
  6. I really need to start making these for work!!!

    ReplyDelete

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