Eating salads for lunch is a great way to incorporate fruits and vegetables into your diet, but it can be challenging to preserve the fresh flavors and delicate textures when packing them to go. Luckily, stacking the ingredients in a jar is a simple solution for soggy salads. Stacking the salad (bottom to top):
For my salad in a jar, I chose to use produce from the farmers market paired with ingredients that I had in my pantry; but have fun experimenting with other ingredients.
Note: The below ingredients and directions will yield more than one jar’s worth of salad.
Vinaigrette (yields about 1/4 cup dressing)
Maple glazed walnuts (yields 1/2 cup of maple glazed walnuts)
Fill jar with salad ingredients in the order listed. When you’re ready for lunch, shake all contents in the jar and serve on a plate or in a bowl.
Maple glazed walnuts