It’s Mason Jar Madness

If by some chance you have missed the craze all a buzz on Facebook, Pinterest, and pretty much what seems to be every food recipe blog this summer, Mason jar meals are in! Not just any mason jar meals though, specifically the “Salad-in-a-Jar”.

Now if you have somehow missed out on all the hubbub I am here to bring you up to date, with my very own experiment with mason jar meals (pictures included!)

The Salad-in-a-Jar method of food prep is pretty much what it sounds like. An all together, single serving salad, prepared ahead of time and sealed in a mason jar. So what’s the big deal you ask? You could just throw a salad in some plastic container and get the same result? Not so!

The great thing about the Salad-in-a-jar method is that salads can be made ahead of time, for the entire week, and stored in the fridge. Because of the unique concept of layering & the airtight seal that a mason jar provides, these beautiful masterpieces keep your salad just the way you want it – crispy lettuce on the top and the hearty veggies that can stand up to the dressing vinegar in the bottom, soaking up some extra flavor! If done right, the salad can last an amazing 7 days! And talk about convenient! 5 premade salads, ready to grab and go each morning as you head out to work. No need to think of which foodcart to hit up downtown or where you’re going to get in those extra veggies your Naturopath keeps hounding you about – it’s all right there, ready to shake and eat!

For the last month, every Sunday I have been gathering fresh salad ingredients, mixing and matching to suit my taste for the week to come, and getting down to salad prep in my kitchen. I have really loved getting my lunches out of the way for the week, knowing that I am going to be following my own advice, and still having the convenience of grab and go food!

Below I will show you how to do a fleet of Salad-in-a-jar for yourself. Try it out, you might get hooked!

Get all the veggies ready that you want for your salad. For this weeks I did:

  • Creamy dressing (I made mine with tahini, flax seed, olive oil, apple cider vinegar and a bit of lemon)
  • 5 sliced radishes
  • 3 sliced medium carrots
  • 2 cans of chickpeas
  • 5 T sunflower seeds
  • ~20 cherry tomatoes
  • 1 full head of romaine lettuce from the farmer’s market – washed and drained
  • You will divide these evenly between 5 quart sized, wide mouth mason jars

Some things I have found during this experiment:

  1. The store bought mixed greens tend not to work as well. They get soggy even when the dressing isn’t touching (and smell like fish in my opinion)
  2. Broccoli is a no! I love broccoli more than most foods, but it does not store well this way. It tends to become very… um… pungent
  3. If you want to use avocado – give it a nice quick bath in some lemon or lime juice. This will prevent it from browning and turning into mush!

Other than that, have fun with it! Add grains, try out new and exciting dressings, go for a “mexican salad” theme one week – the possibilities are endless!