Salad Jars are a fantastic way to transport salads without everything getting soggy and without taking up much room. They are also a fantastic option to take on a summer picnic (since we are technically in summer in NZ over Christmas, even if the weather doesn't always come to the party).
There are a couple of key principles behind a salad jar:
- Top Layers: Salad Leaves and Crispy bits. Basically all of the things that you don't want to go soggy, i.e. croutons.
- Middle layers: Cheeses, nuts, tomatoes etc. In the middle layer go all of the things that can afford to get a little dressing on them if the jar tips over, but that you don't want to be drenched in dressing.
- Second to bottom layer: Proteins and hard vegetables. These are the items that are going to absorb or be covered in dressing. Things like beans, chicken and carrots are great in this layer.
- Bottom layer: In the bottom layer you put your dressing.
Really the beauty of these is that you can throw anything that you have on hand into the jar and have a great, healthy lunch on hand.
To get you started, I thought that I would share one of my favourites with you. This salad makes the most of summer ingredients, such as blueberries and avocado. It is full of healthy fats and absolutely delicious!
- Top Layer: Baby spinach and sprouts
- Middle Layers: Cherry tomatoes, almonds and blueberries.
- Bottom Layers: Avocado and feta (because I like it when it takes up some of the dressing), and of course in the very bottom was my dressing of olive oil, lemon juice, honey and a little sea salt.