Mason Jar Salads are usually done …. Um in a Mason jar.
However, all my Mason jars are currently housing rechargeable lights and saving money, so I used a Guzman’s Salsa jar – plus the size was perfect for my 5 year old daughter.
It’s pretty simple, from the bottom, fill with:
or whatever you like in your salad. [We ran out of spinach]
Leave room at the top!
Store in the fridge for several days and use a freezer pack when traveling.
When you’re ready for lunch, add your dressing, screw on cover and shake!
Open and eat!
NOTE: if using ranch or a thick dressing, you can add the dressing first at the bottom. Something like a vinaigrette makes everything soggy long before lunch – pack that separately.