Mason Jar Mania – Packing the Perfect SaladAlysson Toscana
Why shouldn’t your lunch salad be easy on your eyes and taste as perfect as it looks? Because you deserve the best and a lunch salad never has to be boring. Bring your salad to work without the dread of a soggy mess. Most Jars can last up to a working week in the fridge. Simply tip the contents of your jar into a bowl and lunch is there, ready to go!
Successfully creating an ‘all-in-one’ lunch jar comes down to the simple art of layering. Once you have the method figured out, you can go to town with your own personalized meal.
Type of Jar:
Use a 1 liter (34 fl oz) jar per serving or a 500 ml (17 fl oz) jar if having as a side. They need to be wide-mouthed with tight-fitting lids (preserving jars work best) — the tighter the seal, the longer your greens stay crisp.
HOW TO ASSEMBLE:
The key rules to transporting any lunch jar is to place wet ingredients at the bottom and ingredients that need to stay dry at the top.
- Always start with dressings at the base, using however much you like.
- Next, top with non-absorbent hard vegetables such as carrot, cucumber, chickpeas (garbanzo beans), onion, beetroot (beets) and (bell) peppers. This is a barrier layer that will help make sure your greens won’t go soggy
- As an extra layer of protection, top with softer vegetables or fruit, such as tomatoes, avocado (with a squeeze of lemon to keep it green), mushrooms and strawberries.
- Now top with grains or pasta — this can be anything from quinoa to buckwheat, bulgur wheat, pasta or noodles.
- Next add the protein, such as egg, chicken, tuna, meat, or cheeses like feta and Parmesan. Meats should be added on the day of eating if you’re making the salad ahead of time.
- Crunch time. Literally. Seeds, nuts and dried fruit are sprinkled on top.
- The crisp, leafy greens are last to go on, perhaps even with a generous serving of herbs.
- Seal tightly and store in the fridge until ready to eat.