Yes, I said salad in a jar.
I’m quite intrigued by this idea, which seems to be quickly becoming a food trend. I’m not sure of the exact origin, but I’d like to pretend it all started with McDonald’s Salad Shakers.
Remember those? A brilliant, but short-lived product…
So here’s the modern-day version of the salad shaker, using mason jars (two trends in one!).
You layer your salad dressing on the bottom, then all your ingredients next, finishing up with your lettuce on top. And apparently (full disclosure: I haven’t tried this for myself yet), the salad mix stays fresh for up to four days in the refrigerator. Lunches for a week! The key is to never let your salad dressing and lettuce touch. Then when you are ready to eat, just shake!
SEE MORE: All About Arugula, Spinach and Kale
Even if you don’t want to assemble a full salad, I’ve also learned (thank you, Pinterest!) that lettuce will keep longer if stored in jars (sometimes up to 10 days). More tips about that here.
Meanwhile, I’m off to try this new food trend with one of my favorite Farm Flavor salad recipes, Mixed Citrus and Avocado Salad. The white balsamic vinaigrette is so light and delicious, and I love the combination of the buttery avocado with the citrus! Here’s my plan to convert this to a Salad in a Jar. I’ll put the vinaigrette on the bottom, then layer the grapefruit, oranges, avocado and Parmesan cheese (in that order), topping it off with the lettuce and chives. And since this recipe makes six servings, I’ll serve two salads tonight for dinner, and four more in jars for lunches.
Have you tried Salad in a Jar yet? Post a comment with your thoughts on this new food trend!