By: Danielle McFadden
This year I made a New Year’s Resolution to bring my lunch work. The reason for this was three-fold: 1. to eat healthier and have more control of what I put into my body 2. to save money and 3. to plan ahead when I go grocery shopping to reduce the amount of food that goes bad on my counter and in my fridge. I am proud to say that aside from a couple of lunch meetings in 2015, I have not ordered food for lunch! It’s such a great feeling to make a resolution and stick with it.
One thing that I can attribute my success to is mason jar salads. I have been seeing a lot about them on Pinterest and Instagram so I decided to give it a try. I bought a 12 pack of 32 ounce mason jars (I tend to do things in an extreme way) and made my shopping list for a week’s worth of salads. Then on Sunday night I got to work preparing the salads for the week!
The beautiful thing about a great salad is that you can make different combinations so that every day you really feel like you’re eating something new and exciting. My favorite combo? Light Italian dressing, tomatoes, beets, chickpeas, black beans, red peppers, cucumber, chives and lettuce (layered in this order).
-Layer the ingredients in order from wet to dry
-When you’re ready to eat your salad just shake the jar when the lid is still on to mix your ingredients
-You don’t have to use a lot of dressing!
Bonus: Make your salads on Sunday and then stay fresh the entire week!
Busy Moms rejoice!