Mason Jar Salads

It is difficult to believe that another school year is about to start. A few years ago I fretted (and did my share of private crying) when my little boy was about to start school. I even hopped a fence on his first day of school so that I could peer through his classroom window, just to make sure he was okay. Time has truly worked wonders and, although I will miss his company during the day, I am looking forward to the continuity of a school schedule.

I have come to approach the school year with a renewed sense of optimism. I find it to be the perfect time to introduce lifestyle changes for myself, and my family.  This year, because I am juggling caring for an infant with working from home, I find myself craving both organization and a healthy diet.

I don’t know if you have heard about the mason jar salad craze, but I am fully on board with this growing trend. Using one-quart wide mouth mason jars, I can prep a week’s worth of healthy (and delicious) salads in minutes. Having these colorful jars staring at me each time I open my refrigerator has certainly enticed me to each healthier.

If you aren’t familiar with mason jar salads, the prep is a cinch. Put the salad dressing on the bottom, and layer all of your favorite salad ingredients until you are about 2/3 from the top. Make sure that the lettuce is the final layer, keeping it away from the dressing and wetter veggies. Put the lid on and stow in the fridge for up to a week.  When you are ready to eat, just shake the jar to distribute the veggies and dressing and you’re ready to go.

Not only are these jars healthy, but they are super easy to make with the help of my handy Cuisinart chopper. I love that I can prep a week’s worth of salads in less than 30 minutes. I don’t think I would be as apt to keep my healthy eating school year resolution if I didn’t have my chopper, and hadn’t discovered the salads.

Healthy (and Happy) Eating!




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