About a year ago when I started on my journey to cook healthy and conquer my digestive issues. I stumbled upon a site called Organize Yourself Skinny. There I discovered two methods of food prep that would become lifesavers in my battle for balance thru moderation. Freezer cooking and Mason Jars.
I will save freezer cooking for another day. Mason Jar Salads are basically a layered salad. The jars keep the ingredients separated and the tight fitting lid helps to keep the ingredients fresher longer. You can make a bunch on the weekend and have them thru the week. Tammy from Organize Yourself Skinny uses a wide mouth quart Mason Jar. She gives a great tutorial on her site, so I pretty much follow most of her directions.
Since I don’t like recipes with a ton of ingredients, I have made some adjustments to what works for me. Her site has become a wonderful resource for recipes and creative inspiration. Here is my very simple Mason Jar Salad. For more recipes and a the tutorial from Organize Yourself Skinny click here.
Can really use any dressing that appeals to you but I try to use a non-creamy one to keep it on the healthy side. A little goes a long way. Add more if you like but really enough to cover the bottom should do it.
Seconds layer: Peppers and Cucumber
You want to have any thicker heartier veggies in this layer because they act as a barrier to prevent the dressing from getting on the other veggies and accouterments.
Fourth Layer: Leftover roasted chicken (great for a small amount leftover from a supermarket rotisserie chicken)
This layer can be any nuts, seeds or dried fruit that you fancy. I did not include any croutons because I’m trying to avoid bread but feel free to add those to this layer.
These Mason Jar Salads make a large amount. When you are ready to eat it, invert the jar so that the dressing runs over the lettuce and then dump the contents out into a bowl. It’s that easy. In my experience the Mason Jar Salads can be made up to four days in advance.