JAR SALADS

We take our lunch to work everyday and usually eat a salad.  Over the weekend usually on Sunday afternoon I cut up the veggies and place them in canning jars and they stay fresh all week.  Lettuce of different varieties and sometimes spinach makes the foundation.  The beautiful colored bell peppers in red, orange, yellow and purple add a lot of color as well as chopped carrots.  Celery and cucumber are added and fresh herbs such as basil, parsley or whatever looks good that day.  Sometimes I put in some chopped cabbage.  If there are any cherry tomatoes or small varieties they can be added but not cut up ones as they are too juicy to keep with the other things so I cut up the larger tomatoes and keep them in a separate container and add them when we eat the salads. 

We have a small refrigerator in our office so we leave the dressings every day but put the salads in each day and can hardly wait for lunch to arrive.  The salads will keep very well in an insulated lunch bad with a freezer cube in the bag.

 

Chop, Jar, Eat, Enjoy !!!