Salads in Jars

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Today is pretty much one of the most frightening days of the year in Pittsburgh. It’s known as “parade day”, which means that it’s the Saturday before Saint Patrick’s day. For whatever reason, people feel obligated to embrace their heritage by getting smashed at 8am and cause chaos throughout the city. I’d assume that Pittsburgh has been prepping the entire year for this horrid day. Everything for sale in the last two months within the vicinity has been green. Not fruits and veggies green, but green novelty items to flaunt while out on the town. Every bar is stocked with green overpriced tasteless beer. Bartenders and waitresses are cringing at the thought of working a dreaded mandatory 14-hour shift that involves zero breaks, and lots of patience. 

On that note, I’ll be hibernating in my apartment until all of the fools are napping around 4pm, then I’ll be off to yoga…

Because Irish food does not appeal to me whatsoever, I’ve chosen to embrace something else that’s wonderfully green: Salads! More specifically, salads in a jar. Whoever came up with this idea is a genius. They should earn some type of award for their sheer creativity and awareness of the difficulties in bringing a salad to work for lunch.  

These are easy and fun to make. Just stock up on salad fixings, some Mason jars, and you’re already half way there to having a fabulous salad in a jar. I’ll make a few of these on Sunday night, and they last several days in the refrigerator. This is really great for people who are on the go in the morning. Who has time to chop up vegetables in the morning? I usually don’t, because I value sleeping, a lot.

There is some strategy to these as you can see in the photo at the beginning of this post. That’s a pretty accurate depiction of how to make a successful salad in a jar. Whoever drew that picture should also earn an award for food strategy. There’s an award for that, right? Anyways, If you’re going to include dressing in your salad, it is VERY important to put the most dense foods at the bottom of the jar. That way your salad will not be all soggy when it’s time for lunch. No one likes a soggy salad. If you remember nothing about this post, please remember: Dressing first, other fixin’s, leafy lettuces.

So, study that photo above, brainstorm some of your favorite salad items, make a list, go to the grocery store, don’t forget the mason jars! And have fun! Use whatever vegan dressing you’d like with these, or maybe even make your own. The ingredients are listed in the order that you should put them in the jar. Here are some of my favorite salad combos that I’ve come up with:

Chopped:

  • Dressing
  • Green Pepper
  • Carrots
  • Cucumber
  • Radishes
  • Chickpeas
  • Sunflower Seeds
  • Sprouts
  • Lettuce of your choice, chopped

Asian:

  • Dressing
  • Edamame
  • Red Pepper
  • Ginger
  • Scallion
  • Mandarin oranges
  • Sesame seeds
  • Broccoli Slaw
  • Cabbage

Fruit & Nut:

  • Dressing
  • Tri-Colored Quinoa
  • Red Onion
  • Strawberries
  • Blueberries
  • Dried Cranberries
  • Walnuts
  • Basil
  • Spring Mix

Southwest:

  • Dressing or Salsa
  • Black Beans
  • Red & Green Bell Peppers
  • Red Onion
  • Grape Tomatoes
  • Corn
  • Cilantro
  • Romaine Lettuce

 

 

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