Salad in a jar is such a great idea! Over the past year I have seen these become more and more popular, and perfect for work lunches on the run!

Salad-in-a-Jar

I have been doing fruit salad in a jar for hubby for work for a while now and once you see them, you’ll know why they’re such a winner!  Now I’ve started making amazing salads for him as well.

TOP TIPS:

  • I personally don’t like a soggy salad so I put my dressing in a separate little container and add it on the day.
  • As a basic rule I start with the heavier ingredients on the bottom of the jar, if you are using a carb eg rice or pasta add it first then build the jars up.
  • I always end with a leafy green I think it helps the salad stay fresh.
  • I do ours up to 3 days before I want to use them.

Some of my favourite combinations are listed below, I’ll start with the ingredients in order to be added to the jar first.

Mung Bean Salad

  1. Handful of mung beans
  2. Handful of pomegranate seeds
  3. 1/4 of an avocado diced
  4. 1/2 tomato
  5. 1/4 Spanish red onion
  6. Lettuce leaves

Dressing: I normally mix 1/2 teaspoon of brown sugar and 8 tablespoons of balsamic vinegar. You can substitute the sugar for honey if you prefer.

 

Mexicana Salad

  1. 1/2 cup of cooked rice
  2. 12 olives sliced finely I use green or black doesn’t matter
  3. 1/4 Spanish onions sliced thinly
  4. 1/4 cup of cooked corn kernel’s
  5. 1/4 cup diced tomato
  6. 1/4 cup shredded lettuce

Dressing: I normally use lime juice or I will spoon a couple spoons of salsa on them.

 

Egg and Rice Salad

  1. 1//2 a cup of rice
  2. 1/3 a cup of grated carrot
  3. 1 boiled egg slice
  4. 1/4 cup of grated cabbage
  5. shred lettuce added tot he top

Dressing: Mayonnaise

 

Chicken Quinoa Salad

  1. 1/2 a cup of cooked Quinoa
  2. 1 cup of shredded BBQ chicken
  3. 1/4 of a Spanish onion
  4. 1/2 a cup of celery diced really fine
  5. shredded lettuce

Dressing: Tzatziki

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