Healthy & toxin-free
Ready to Use Immediately After
Fully Insured
Improves energy efficiency
Improved Food Quality

Mason Jar Salad

Posted by

Salad in a bowl

So who in the world of busy schedules that is today has time to prepare one, let alone two salads a day? However, as simple as it sounds, the salads also need our attention and preparation time you might otherwise spend with the kids, the family dog or just in the company of a readable book, unwinding after work.

Easy, Fast & Healthy?

Here comes something simple that I found for myself 2 years ago and since then it worked flawlessly – prepare your salads in advance. Once a week, as soon as I am back from shopping I wash, clean, dry and cut everything. Then I put the vegetables in glass containers that are tightly closed. So when the time for salad comes, I just assemble one from the available products. Proceed in this manner with cucumbers, leafy greens, onions, radishes, peppers, carrots and everything what you can think of. The actual preparation/ assembly will take no more than 2 minutes.

Firstly, Wash’Em Out

Another problem solved in this way are the chemicals sprayed on fruits and vegetables. The number of different pesticides, herbicides, insecticides, etc. is growing year by year. These pesticides are oil-based and the human body can not get rid of the fat-soluble molecules, so it is better to remove them before they get into us. Vinegar, baking soda and specific techniques for washing vegetables are able to separate the fat molecules from the water, eliminating pesticides.

Soaking in water alone does not work because most pesticides are designed to resist washing away by rain. To ensure a clean product and to save time, proceed as follows:

  1. As soon as you go shopping, clog the kitchen sink and put in all the newly purchased fruits and vegetables;
  2. Add 1-2 tablespoons of vinegar, baking soda or washing powder. The exact dose is 1 tablespoon per 4.5 litres of water to vinegar and baking soda;
  3. Let them soak for 15-30 minutes;
  4. Then unclog the sink and wash them;
  5. Dry well with a dryer for vegetables or linen cloth before they go in the fridge, otherwise it will spoil more quickly;
  6. Consume within 4-5 days.
  7. Don’t forget to regularly clean and maintain your fridge as well, especially after all the efforts to make the veggies spotless.

salad in a jar in a fridge

To take advantage of the method of preparation and get yourself healthy salads to go in the office, try something easy which is recruiting incredible popularity in the United States – assemble the whole salad in a mason jar or a glass container and bring it along.

Salad in a jar also has its specific preparation techniques. When you cook a salad and leave it for a couple of hours, that’s simply enough time for the dressing to soak in the delicate ingredients and make them all gooey and lose their volume. So when you’re making salads for lunch in the office, think … backwards. In this case, when you turn around and empty the mason jar on a plate, everything falls into place.

Principles of the office jar salad:

salads in jars

Base layer 1 – dressing;

Layer 2 – heavy ingredients that would otherwise squish the delicate leafy greens, such as cucumber, radish, onion, cheese, tofu, etc.;

Layer 3 – heavy ingredients that they should not have a direct contact with the dressing, such as tomato, cooked grains like quinoa, buckwheat, amaranth, rice or beans;

Layer 4 – leafy greens;

Layer 5 – accents like crushed nuts, seeds or spices;

Sample lunch salads recipes:

  • Dressing of olive oil, balsamic vinegar, Himalayan salt and a little honey
  • Diced cucumber
  • Sliced cherry tomato halves
  • Spinach
  • Crushed pistachio
  • Parsley

 

  • Dressing of olive oil, balsamic vinegar, Himalayan salt and a little honey
  • Cut into circles radishes
  • Cooked quinoa
  • Mix of leafy green
  • Crushed hazelnuts
  • Hemp seed

 

  • Dressing of olive oil, balsamic vinegar, mustard and Himalayan salt
  • Sliced carrot
  • Boiled buckwheat
  • Arugula, spinach and kale
  • Parsley

 

Prepared and stored in this manner, the salads can remain up to 4-5 days in the refrigerator. In the morning on your way out you can just grab one without wasting unnecessary time. This combined method of assembly and preparation of salads will get you fresh and delicious awesomeness twice a day in a breeze. One mason jar for the office and another one waiting for you at home. Healthy and delicious, indeed!

Tags: , ,

Leave a Reply