These Mason Jar Salads are perfect for busy, on-the-go parents…. or if you tend to compromise when hungry *raises hand*

I pack them on Sunday’s and they keep fresh in the fridge all week. I grab one in the morning as I’m headed out the door and take it to work with me!

32 oz. mason jars are the ideal container for these salads because they are the perfect size, which is helpful for those that struggle with portion control. *raises hand again*

Why a Mason Jar you ask?

• The glass container keeps the ingredients more crisp and fresh compared to a plastic container.
• The shape allows only the wet ingredients to come into contact with the dressing on the bottom.
• The lids create a seal unlike most plastic lids.
• It looks pretty!

There is a method to constructing the perfect mason jar salad.  You have to keep the “wet” and “dry” ingredients separated to prevent sogginess.

Let’s get started:

First slice and dice all your ingredients. I used radish, cucumber, olives, red bell pepper, mushroom, and radicchio. The sky is the limit in this department; you can even use protein such as egg, chicken, salmon, you name it!

First, pour in the dressing at the bottom. I used my Tangerine Cilantro Balsamic! Place about 2T or about 1/2 inch on the bottom.

Then, add the wetter ingredients such as cucumber, tomatoes, and olives.

Next you can add the rest of the veggies:  radish, mushrooms, and red bell pepper.

Lastly, add the radicchio and top with the spinach.

While you are packing, press the ingredients down to create more space

When you are ready to eat your salad, just turn it upside down for a few minutes. This allows the dressing to creep down and saturate all the ingredients. You can even give it a shake or two.

Enjoy a fresh salad every day with little effort and tons of flavor!