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The How-To Guide: Salad In A Jar

Nobody likes soggy salad, so this cool recipe helps you avoid that when you’re carrying your lunch to school or work.

Obviously, the ingredients you’ll use in this meal will carry you further than just one meal or serving.

Get creative and use what you have!

These recipes are pretty flexible; it’s easy to swap or substitute based on what you have so that nothing goes to waste. Consider this as a guide.

Here’s how to assemble your ingredients:

  1. Dressing goes in the jar first.
  2. Hard, chunky vegetables next.
  3. Then nuts, raisins, dried cranberries, etc.
  4. The greens go in last.

If you don’t have time to make salad every day, double or triple the batch and refrigerate in the jar with the lid tightly secured.

The following is one of my favorite salads.

Because I sometimes have an intense aversion to greens (too many years of eating my daily salads!), I love to use Cabbage as my base.

Cruciferous veggies (Cabbage, Broccoli, Brussels Sprouts, Asparagus, etc.) are natural Cancer fighters.

They also keep you super full because of the chew-factor (the more you have to chew a food, the more your brain is triggered into thinking you’re full. This is why protein bars are sooooo chewy, and why yogurt is never satisfying!)

Remember, food should be fun!

Use ingredients you’ll love and you will enjoy, and even look forward to eating, your salad every day. 🙂

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The How-To Guide: Salad In A Jar
Prep Time 20 Minutes
Prep Time 20 Minutes
  1. Wash and chop all ingredients. Assemble in jars: 1. Dressing 2. Hard, chunky vegetables 3. Nuts, raisins, cranberries, etc. Finish off with Extra Virgin Olive Oil and Balsamic Vinegar. 4. Greens
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