Salad in a Jar

I get asked all the time about my salads. And I have to admit after getting inspire at Whole Foods on multiple occasions, buying loads of romaine, kale and other greens - ready to "eat right" and only later letting it all go to waste, I found a wonderful solution. Well, at least one that is going to buy me some time, just in case the 'inspiration' leaves the minute I walk out of the store. 

I have to admit that I saw this on Pinterest or somewhere online and decided to try it myself. I did my own experimenting and found out a few additional things that I'll share with you.

If you can go organic on the 'dirty dozen' veggies, even better. 

Go and buy some mason jars from the store. Don't use any old jars you may have from the pickles you demolished over the summer - if you buy a dozen, you should be set. Although I don't use ALL of my jars for salads, they're also perfect for my smoothies. 

I like to just cut all my veggies and then distribute between clean, dry mason jars.

From there it's simple. Put the wettest veggies at the bottom. If you put them in last, the juices that come from a tomato, for example, will just run down to everything else and make them soggy by the time you get around to eating your yummy salads.

So in this case (because mine vary every time), tomatoes, cucumbers, red onion and then my bell peppers. I had chopped, washed and spun romaine and kale for these and after layering my toppers, I packed in the greens. Make sure you use a sharp knife.

Place the cap on the top and tightly close the lid. That's it! Refrigerate for up to 2 weeks! Mine lasted longer and there was nothing wrong with them, but I do think it may vary depending on your fridge.

Oh and for you curious people out there. DON'T open the jar until you're ready to eat them.  The air escaping will lessen the time they last in the fridge.