Because I’m less than capable in the kitchen, I make a lot of salads. Like, at least one salad every day. I can toss whatever is left into the fridge into a bowl and call it a meal.
I pack my lunch for school and rock a lunch bag like it’s 1998 and I’m still in fifth grade (Vera Bradley’s Let’s Do Lunch in Deco Daisy). Salads are notoriously difficult to bring for lunch. If you put the dressing on in the morning, the lettuce gets soggy. You could keep a bottle of dressing in the fridge, but someone will definitely steal it. Also, certain foods mooch flavor off of other foods while your salad is waiting patiently in the fridge for you to eat it.
What I Learned
- Layer Properly. The picture shows the lettuce on top, I find when you shake it, the veggies in between the top lettuce and bottom dressing prevent the lettuce from getting any dressing. And really, I only need the dressing to spice up the bland lettuce. I’m down with the other veggies without dressing. So, the lettuce should go closer to the dressing.
- Leave Room. My container is probably a little small for the size salad I like to eat (also known as an enormous salad). If you don’t leave enough space, the veggies won’t mix around when you shake it and you’ll just be working your way through the solid layers.
- Tupperware. As shown, the original poster used a jar. But I’m not hipster enough to have jars lying around waiting for me to pack salads in them. I just used a tall tupperware container we had on hand, and it worked just fine.
Once I worked out the kinks (3 tries), Salad-In-A-Jar made my lunch hour much more delicious.
In case your wondering, the salad shown includes: Trader Joe’s Sesame Ginger Dressing, green beans, cherry tomatos, a pear, white mushrooms, baby spinach and Trader Joe’s frozen prepared grilled chicken.