Healthy Mondays - Salads in a jar

Lacrima Cosnean
Jul 20, 2015
2 min read

For these Salads-in-a-Jar I chose to make simple vinaigrettes, but feel free to use whatever kind of dressing you desire. Make your own or use readymade.

I always have Olive Oil on hand, Lemons, Maple Syrup, and Vinegars. Try different ones, we have so many wonderful choices. Here I’ve used Balsamic as well as an Orange Muscat Champagne Vinegar.

Himalayan Salt also has many health benefits and is far superior to traditional iodized salt. So have it on hand and enjoy what nature has to offer.

Dill, Chives, Italian Parsley

Dressing #1:

3 teaspoons of olive oil, 1/2 squeezed lemon, 1/2 teaspoon of Maple Syrup, pinch of salt, pinch of black pepper. Stir-taste-adjust if necessary.

Ad herbs.

Dressing #2:

3 teaspoons of olive oil, 1 teaspoon of Balsamic Vinegar, 1/2 teaspoon of Maple Syrup, pinch of salt, pinch of black pepper. Stir-taste-adjust if necessary.

Ad herbs.

Dressing #3:

3 teaspoons of olive oil, 1 teaspoon of Orange Muscat Champagne Vinegar, 1/2 teaspoon of Maple Syrup, pinch of salt, pinch of black pepper. Stir-taste-adjust if necessary.

Ad herbs.

Straight out of the jar

Tossed and ready to eat

Today for lunch I had the Salmon Salad. Opened up the jar, placed it into a large plate, tossed it and voilà! ... the perfect salad serving!

There are a lot of advantages to using these jars for individual salads:

You can make up a few Salads-in-a-Jar at the beginning of the week and have them in your fridge all week.
If you have Salads-in-a-Jar in your fridge, you are more likely to grab one of those for lunch or dinner than junk food
These are easy to grab in the morning for lunch at work, or day trips to the beach!