Mason Jar Salads — How I Prep For The Week
Women always ask me about my mason jar salads, and it has been surprising to learn how many different (and good) mason jar salad questions they have!
In this video, I show you step-by-step how I prep my week’s worth of mason jar salads. My friend Stephanie is filming and asking great questions along the way, so you get to hear about some of the options you can take with
Your Mason Jar Salads when it’s your turn to make them.
OK, what are you doing here?
Making the Mason jar salads. So the first thing I do is I put the jars in my sink, so that if-- It's just easier to clean up. While I'm doing it, I can dump stuff in there, and whatever doesn't make it in the jar makes it in the sink. And then it can just be put right down the disposal. Just a lot less clean up.
Now, what is the first ingredient that goes in these Mason jars?
Normally, I use coleslaw mix, just regular old coleslaw that has no dressing or anything in it. But this week we're using broccoli slaw, because Kroger was out of coleslaw.
And you just kind of guesstimate how much you're going to put in the bottom of each jar?
Yeah, I just kind of fill them. I'll show you in just a second.
Hold up a jar so we can see.
I usually go about half way. Because I like a lot of vegetable. So I put a ton of vegetable. If you're using lettuce, lettuce has to go in last. But if you're using broccoli slaw, coleslaw, that can go in first.
Now does the lettuce go in last because it wilts?
Yes. And then, if you like dressing, then the dressing goes in the bottom. And that way, if you want to shake it up with it, you can, if you have the jar. Or, you can be like some of my clients do, they just take dressing with them to work and they just dump it in the jar and then they eat their dressing.
I just keep filling them up. Looks like I'm just going to go through two bags this week.
Now is two bags what you normally go through?
Normally, I got through three, but I don't want to make more salads. But this week I'm only making five.
I like the fact that you put it in the sink, and then you can just wash it down the disposal after you make the big mess.
It's so much easier and less time-consuming.
Now I like to add a little extra carrots, just because I like carrots. I think it tastes good. So I just buy the shredded carrots.
So this is the second ingredient. The first was the broccoli slaw.
The main is just put in any ingredients that you want, but the heartier ingredients, like shredded carrots, shredded cabbage and cauliflower and broccoli and stuff, they need to go in the bottom, because they're not going to deteriorate. If you have lettuce or spinach or something along those lines, that stuff needs to go in at the top, because it's going to get yukky. So I just put a couple little pinches in there.
Now hold up one of the jars and let me see how much carrots you actually put in, just so we can hold it up for a minute. OK. All right.
And then, let's see, the next ingredient, I'll cut up some peppers.
So you're adding cut up peppers, red and orange peppers.
I just like red and orange, so it's nice and colorful.
Just divide them up evenly? OK.
The next thing I'll do is I'll put just some grape tomatoes. I usually put maybe like four or five per. And I cut mine, just because I like mine cut. Not everybody does. But Chris and I like ours cut.
Now I've got a question here. If I do not use cherry tomatoes and I were to use regular tomatoes, wonder if it would make my Mason jar salad wilty if you don't de-seed the tomatoes.
No. Because all I do with these is I'll just grab a couple. And I like to cut mine in half, because I like to taste mine. I don't like the whole tomato in there. So it would be the same principle. Because these have seeds in them, too. So you could get a regular tomato and slice it. to put in there.
But I just put usually about three or four cut tomatoes in there. But that's my preference. Put as many as you want. Chris likes five or six. He likes to have extra tomato in his. But it just makes them nice and colorful. But I think that's the thing. When I do my Mason jar salads, I like to see a lot of different colors.
Well, you're eating colors from the rainbow, which is the healthy lifestyle.
And I just like a lot of vegetables, because I think it makes me feel fuller. I's good for you, don't get me wrong. It's that, too. But one of the reasons why I do like big salads and things like that is that raw vegetables, especially, are going to take longer to digest, and you've got to do a lot of chewing and a lot of crunching, and they just make you feel full.
Fuller, faster. OK.
So you're adding one egg to each salad.
Yeah, I like egg on my salad. So I add an egg. I just peel the ones that I made. And plus, egg is so good for you. Because I typically-- I like to eat egg whites for breakfast. But this is just another good way of getting another egg in for the day.
Now when you put that egg in your salad, do you save the yolk, or do you throw it away?
I eat the yolk.
I like egg whites in the morning just because they're easy to fix. I just buy cartons. But egg yolk is so good for you. It's good for burning fat. It's good for your heart, good for everything. So I eat them. So I just cut it up.
So one egg per glass container.
OK. So after you've added your eggs to these jars, you're going to do some chicken-- is that chicken or turkey breast?
This is turkey. I normally buy a pre-cooked turkey breast. You could even make your own in a crockpot, if you wanted to. I just got pre-cooked. They didn't have pre-cooked this week. I don't know what Kroger was doing, but they didn't have hardly anything this week.
So I just went to the deli, and I just had them thick slice some regular turkey breast. And then I'm just going to cube it and then put it in my salads, with whatever room I've got left, because I'm running out of room on these salads.
And you're not actually measuring how much turkey, you're just kind of doing it by look?
Yeah, just kind of going to grab a little handful and put it in there. You can. I've done it before. I'm not against measuring, but what I am against is people-- measure the stuff that matters. Creamer and chips, and those kinds of things that you want to have. But when you're talking about protein and vegetables and stuff like that, I just don't measure.
Now are you treating this salad as like a side to a meal, or is this a meal?
This is a meal.
OK. So is this something that you would eat for lunch?
Usually, I do my Mason jar salads-- I almost always eat those at night. I just prefer them at night, mainly because sometimes during the day-- my other meal this week is cauliflower rice with chicken thigh and green beans and some asparagus on it. And that I can take in the car and eat a lot easier someplace.
These are harder to eat when I'm driving. So that's why I typically eat them at night, and then I also eat with these a sweet potato. I either will do a sweet potato. If you wanted to, you could make a little piece of toast or something. I usually just put some kind of
And that would be your supper for the night? OK. All right.
So I'm putting some onion in there. So this is what it's like. As you can tell, I like a really full salad.
We've got onion and turkey.
It's basically right now-- from the bottom up, it's broccoli slaw, carrots, peppers, egg, turkey, onion. And then now I'm going to put in a tablespoon of blue cheese. And I do measure this, just because blue cheese is-- any kind of cheese can be pretty calorie-laden, if you're not careful. And I really like cheese. I love blue cheese, especially. I could put a ton in there. I know that if I just put a tablespoon, then I know approximately how many calories it is.
Because I know on this salad, I won't be exact, but I can kind of figure up in my head that I've got probably about 180 calories worth of turkey, a 70 calorie egg. I don't really count onion. There's not enough in there to make a difference. And there's not enough pepper in there to make a big difference, maybe 10 calories. And the broccoli slaw would be probably-- because I used about two servings. That's like 50. So then I just add it all up and that's what I do.
When you get ready to eat the salad, what type of dressing do you use?
I don't use dressing. I'm not a dressing person. If I was to put any kind of-- if I do any kind of a dressing, my favorite is to take Bragg's Liquid Amino's. So I dump all mine out in a bowl, and I put all that on there. And then I put a packet of Splenda on top, and then I toss it and it's really good. And so it doesn't add any calories, but it's tasty.
See I use the yogurt-based dressing, Bolthouse.
Yeah. And we have, on my P and P site, if you search on the blog site for a dressing, there's a Greek yogurt dressing on there that's really good that I have on there.
But I don't like a creamy dressing. I never have. My son doesn't like creamy dressings. So that's what I use.
And then, they are done. Sometimes-- normally I would put some cilantro in here. But I have run out of room today.
So the salads are done for the week.
Yes. And they will stay fresh. These are five salads. They will stay fresh until at least Friday or Saturday. Usually Friday. Saturday, they might be a little eh, but not so bad you couldn't eat them. But just a tad. And then I probably will have-- I'm going to Florida. So I'll be flying. I will fly with one of these. And that will go through security. But I will take one with me to eat for lunch on Friday.