This is the time of year we always start thinking about salads to counteract the weeks of holiday “drink and be merry” mode.
This easy lunch hack should help!
Our friend, Beverly, and her husband, Robert, prep these make-ahead salad jars at the end of the weekend so they can take them to work the upcoming week.
The salads stay fresh all week and what a time-saver. Plus, they’re HEALTHY.
They make their own dressing by mixing: 1 Tbsp Olive Oil + 1 Tbsp Balsamic Vinegar + Salt/Pepper to taste.
Beverly said you can make the packing go faster if you buy vegetables pre-sliced. And she recommends wide mouth jars for easy stuffing.
Assembly of the make-ahead salads from the bottom up:
- Oil and Vinegar Dressing
- Red Onion
- Baby Carrots
- Cucumber
- Mushrooms
- Lettuce of your choice
- Baby Peppers
In the jars pictured above, they’ve added: Oil and vinegar, salt & pepper to taste, red onion, carrots, cucumber, mushrooms, tomatoes, lettuce and peppers.
Beverly was inspired by this post on PopSugar, so pop over and read that for more inspiration/instructions. The post says to wait on adding the dressing until you’re ready to eat the salad, but Beverly has found it tastes great when she uses the oil and vinegar version.
