Jar Salads

Your weekly Meal Prep game just got so strong.

 

The concept behind the Jar Salad is pure genius. You put all the wet ingredients below (or ingredients that can stay in liquid for days without becoming soggy) and all your dry ingredients up top.  I've been calling it the mullet of meal prepping. Dry business on top, wet party on the bottom? Yeah, maybe I took it too far...

 

Anyways, JAR SALADS! These will change your life! I make a few on Sunday or Monday and pop them in the fridge, then when I am ready to eat, just shake it up and eat straight from the jar or throw it on a plate and dig in. This way your greens stay dry until you are ready to eat!

This week I made 2 variations that both proved to be winners, but feel free to put whatever ingredients you so desire!

 

GREEK SALAD JAR

 Yields 4 jars

Note: You will want Quart sized Mason Jars for these in order to fit all the ingredients in. You can find them for cheap at Target!

Ingredients:

2 cups of cooked Quinoa

4 Tbsp Primal Kitchen Greek Dressing (or whatever dressing you prefer)

Bunch of Basil

1/2 red onion, chopped

1 can of cooked Chickpeas (BPA FREE CAN)

Container of organic baby tomatoes

Choice of Greens, I used Arugula & Spinach

 

Directions:

  1. Divided amongst 4 jars, put the Dressing in first, along with tomatoes, red onion & chickpeas. Then add in the Quinoa
  2. Finally top with greens and chopped basil.
  3. Store in fridge for up to 4-5 days!

 

 

MEXICAN STYLE SALAD JAR

 Yields 4 jars

Note: You will want Quart sized Mason Jars for these in order to fit all the ingredients in. You can find them for cheap at Target!

Ingredients:

2 cups of cooked Millet (or you can use quinoa or brown rice)

2 Tbsp Tessemae’s Southwest Ranch Dressing

Bunch of Cilantro

1/2 red onion, chopped

1 can of cooked black beans (BPA FREE CAN)

Container of organic baby tomatoes

Salsa of your choice

Choice of Greens, I used Arugula & Spinach

 

Directions:

  1. Divided amongst 4 jars, put the Dressing in first, along with tomatoes, red onion, salsa & black beans.
  2. Then add in the Millet
  3. Finally top with greens and chopped cilantro.
  4. Store in fridge for up to 4-5 days!

lunch // dinner, recipesCourtney Swanjarsalad, mealprep, organic, food, cookingComment