I finally got on the Mason jar salad bandwagon

Mason jar salad

You’ve probably seen Mason jar salads floating around Pinterest for, you know, years, but I finally got around to making one.

And my life hasn’t been the same.

These are amazing! Everything stays so fresh, including avocados. I left one in the fridge for two days and the avocados? STILL GREEN. No air gets in there.

I also learned that the layering is important. You need some “hard” ingredients — things that won’t suck up the dressing at the bottom. Here’s what I tend to work with:

Mason jar salad

The cabbage and chickpeas go on the bottom, on top of the dressing.

Mason jar salad

(I love that my Mason jar says ‘perfection.’)

Salad3

After the chickpeas and cabbage, I layered in the quinoa and mushrooms, then the kale and cucumbers.

Salad4

When you’re ready to eat it, turn it upside down and let the dressing mix it. (I used able 2 tablespoons, which was plenty.) Shake it up and pour it out. Voila!

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s