Mason Jar Salad

 

Layer the following in a large canning jar (pack firmly):

2 tbsp. Lite dressing of choice

Chopped lettuce or mixture of romaine, baby spinach, and other tender greens

Additional veggies: snow pea pods, sprouts, celery, bell pepper, cauliflower, shredded carrot & cabbage mix, cherry tomatoes, broccoli

Fresh herbs: dill, parsley, basil, cilantro

2 tsp. shredded parmesan cheese

2-3 oz. grilled chicken, cubed

Top with folded paper towel, covering ingredients; secure with jar lid. When ready to eat, remove lid and paper towel, empty contents onto plate. Dressing will conveniently top your salad without leaving veggies soggy. If not using chicken, top salad with a hard-boiled egg or keep single serve seasoned tuna pouches on hand to add for protein. Other optional additions: 1 tbsp. raw sunflower seeds or chopped almonds/walnuts, ½ cup fresh raspberries or a few apple slices. Salad jar meals can be made in advance for the entire week and still be fresh.

 

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