I’ve fallen for the jar; I love my mason jar salads. I don’t use it the way you are supposed to but I still love it. The idea behind the mason jar is that the dressing will not make the rest of the salad or ingredients soggy and then you can make a weeks worth of jars and be ready to go. Me though, I make mine each morning. Even though I’m not a rule follower I love these salads and love making different salad combinations. They look cooler, prettier, and trick my mind into thinking the healthy ingredients inside are more exciting than they are. Below I give you my trio of go to mason jar salads.
Chicken Salad:
- Arugula
- cucumbers
- garbanzo beans
- tomatoes
- roasted chicken breast mix with a table spoon of plain greek yogurt and half an avocado.
- quinoa
- tablespoon olive oil
Taco Salad:
- Lettuce mix
- cheddar cheese
- tomato
- avocado
- corn
- black beans
- turkey ground meat cooked with taco seasoning
Fall Salad:
- Lettuce mix
- goat cheese
- pomegranate
- steamed brussel sprouts
- roasted broccoli with olive oil and salt and pepper
- roasted butternut squash with olive oil and salt and pepper
- balsamic olive oil dressing
Boo salad. We want more dessert