In a quart size Mason jar, I put dressing, shredded carrots, broccoli slaw, celery, bell peppers, tomatoes, raisin, dried cranberry, almond pieces, kale, spinach, and Swiss chard. As I get ready for school, I also pack some bacon bits and Feta cheese to top the salad. This past weekend, I got myself a plate to stay in my room so when I dump the salad onto the plate, the dressing distributes over the salad.
I made them last Saturday and ate the last one yesterday. A few pieces were thrown away but the majority was still yummy!
Stars of the recipe:
- Quart sized Mason jar
- Your favorite dressing (2-3 Tbsp.)
- Harder skin veggies (celery, carrots, etc. . .) - cut into bite sized pieces
- Softer skin veggies (tomatoes, bell peppers, etc. . .) - cut into bite sized pieces
- Favorite nuts and/or dried fruit like cranberries or raisins
- Lettuce or greens
- Put the dressing in the Mason jar.
- Next you place the harder skinned veggies. (These can stand being next to the dressing for an extended amount of time.)
- Place the softer skinned veggies next.
- Then you would put the nuts and/or dried fruit.
- Finally pack in the greens/lettuce making sure it's packed to the top.
- Screw in the lid tightly.
- Place in the fridge making sure not to tilt the jar.
- When it's time to eat, dump the salad on a dinner sized plate.
- Place any other toppings on top.