Salads are a great item to keep on hand! They are great for lunch or side dishes. I found this recipe for salad in a jar on fatgirltrappedinaskinnybody.blogspot.com. When you’re fasting, if it’s already made, it’ll be ready to grab and eat. I am so adding these salads to our fast this time!
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1-2 tbsp water (more or less depending on the consistency you want)
2 tbsp honey (can be replaced with agave or brown sugar)
1/4 tsp sea salt
1/4 tsp black pepper
A few notes on the dressing:
1. She added all the dressing ingredients together in a blender, cranked it up for only about 30 seconds, and the dressing stayed almost 100% mixed for an entire week in the fridge.
2. Add a little water and it will help spread out your dressing for another couple salads
3. You can add any ‘flavorings’ to the dressing. Roasted garlic, basil, shallots, onions…This is a great dressing as is, or as a base for adding additional flavors.
Makes 2 salads (Salad pictured above was made in 32 oz mason jars)
1 cup cooked quinoa (optional)
2 big handfuls spinach
1 cup chopped mushrooms
1 cup cherry tomatoes
1/2 red onion, diced
4 tbsp balsamic vinaigrette
Layer the ingredients in the jar as follows:
Any other vegetables you like (green pepper, cucumber, etc)
Spinach (Any green of your choice)
Place all ingredients into a small jar (canning jar). Anything with a lid works well.
Shake to mix thoroughly.
Stores in fridge for 1-2 weeks.
*Or use the blending method: throw everything in the blender, blend for about 30 seconds, then store in a jar for 1-2 weeks.
The most important part of the layering is making sure the dressing and the spinach (or whatever ‘leaf’ you choose) don’t touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on. This is one of my tricks to eating salad everyday for lunch at work. I make a few jars on Sunday night and just grab one to bring to work everyday. When you’re ready to eat, just shake it up.