May. 23, 2017


Nothing is as quick and delicious as having a nice lunch made ahead of time. One of my favorites is to make up salads in Mason canning jars, store in the refrigerator and grab when ready to leave for work. All you do is pack the most solid things into the jar first and then end it with the lettuce or most light weight. I do not use salad dressings on my salad so no use for me to put that into the jar first (you can if you like and it would go on the bottom of the jar) that way when you pour the salad into a plate or bowl the dressing comes out last.  I also do not recommend putting broccoli and cauliflower into the jars unless it will be eaten within a 2 day time frame. The smell is overwhelming from the cabbage family of items. I have made these lots of times and they  have kept for up to 7 days in the refrigerator.  Be sure to air dry all veggies after washing and allow to dry completely before packing into the jars.