Mealtime Mama: Make-ahead salads to take to work or eat on the run

 Salad shot, beverly's weekly salads

Our friend, Beverly, and her husband, Robert, usually end their weekend putting together make-ahead salads in Mason jars to take to work the next week.

They stay fresh all week and what a time-saver. Plus, HEALTHY, which we’re all thinking about right now.

They make their own dressing by mixing: 1 Tbsp Olive Oil + 1 Tbsp Balsamic Vinegar + Salt/Pepper to taste.

“I love to add baby red, orange, yellow peppers. They’re sold all together in one bag at the grocery store,” Beverly said, adding that tomatoes seem to have a short shelf life, possibly due to refrigeration, so she doesn’t always use those.

Beverly said you can make everything 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.

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