The layered salad in a jar is great to take on a picnic, to work, to school or to eat it at home.

Your healthy and tasty layered salad, with the lid sealed tightly, can last up to 5 days in the fridge. The secret is knowing how to layer the ingredients properly. When the ingredients are packed correctly, everything stays crisp and fresh.

Lunch is my least favorite meal to prepare as I am home alone. I hate cutting up vegetables every single day and I usually end up eating a sandwich. Not anymore: I have a week’s worth of lunches in my fridge!

The layers should be like this:

– The bottom layer is always the dressing. You want to keep the dressing away from your leafy greens so they don’t wilt.

– The middle layer is vegetables (peppers,cucumbers, carrots, broccoli, cherry tomatoes, etc) and grains (beans, rice,quinoa, pasta, etc). Keep the harder ingredients, like carrots for example, at the bottom of this layer since they don’t absorb as much liquid.

– The top layer is your salad greens.

Make sure the jar is completely dry. Wipe your jar with a paper towel and dry well all the ingredients before you start assembly.

If you’re making salads with soft ingredients or perishable proteins, like avocados, boiled eggs, grilled chicken breast, etc. wait to add these ingredients until the day that you plan to eat the salad and add them on top of the jar.

Place a folded paper towel at the top of the salad, just before the lid goes on, and it will absorb some of the excess moisture.

When ready to eat, shake the jar. The action of shaking will mix the salad with the dressing. If not, toss gently with a fork until coated.

Enjoy your layered salad in a jar!

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