Everyone is blowing up my Facebook wondering how to make Mason Jar Salads this week. My Are You Dieting But Not Losing Weight blog discussed them so I thought I would share my recipe and how I did it.
Mason Jar Salads: Getting Ready
I bought my quart Mason Jars at Kroger which is our grocery store. They were $10 for 12. The I decided what I wanted in my salad and got all the ingredients. Once I got home, I cooked my proteins and chopped all my veggies. Some stuff I bought done like pre-shredded slaw (no dressing), lettuce and shredded carrots.
Once everything is done then I assembled my Mason Jar Salads. I just made one kind for me all week. Next week I plan to make salads for me and Chris and Logan. My baby loves a salad just like his momma!
Mason Jar Salads: Assembly
For my Mason Jar Salads I used the following and put in order from the bottom:
- Shredded Cabbage (the kind you buy in a bag if you are making coleslaw)
- Shredded Carrots
- Diced Celery
- Chopped Green Onion
- 1/2 a chopped hard boiled egg
- 1 diced small chicken thigh (I cook this in my Pampered Chef Rigid Baker – lay down chicken thighs, sprinkle McCormicks Smokehouse Maple Seasoning, cover baker with wax paper, cook on high 5 min., flip, season again, 4-5 min. again depending on how thick the thighs are)
- Chopped cilantro
Some people put dressing in the bottom of the jar. I just add mine when I’m ready to eat it. Often I like just a packet of Truvia sprinkled over my salad and then some Balsamic Vinegar. This week I did make some homemade, yummy low calorie dressing this week. Take 1 cup of Greek Yogurt Plain, mix with a packet of Ranch seasoning, and then add 1/2 cup of unsweetened almond milk. The whole jar comes out to less than 200 calories and my husband loves it!
This blog from NeatPins is where I originally got the idea and she has more ideas for Mason Jar Salads. Here are her tips…
1. Dressing on the bottom, lettuce on the top. If the two are touching the lettuce will turn to slime.2. So, dressing goes in first. On top of your dressing, use a rather “hearty” vegetable, such as shredded cabbage, pea pods, or julienne carrot matchsticks. They can withstand the acidity of the dressing, and actually get better!3. Pack it in. Use a nice variety of colorful vegetables! Make it fun and involve the kids.