Mason Jar Salads - Jennifer Johal's Kitchen

Coming into leftover season, this post from Guest Contributor - Jennifer Johal -couldn't come at a better time!

Mason Jar Salads are a great way to use leftovers, and also to prep a healthy lunch for several days - for the salads pictured, I actually made extra chicken from my Southwest Chicken blog, sliced it up and made 3 days worth of salads for lunch!  Leftovers are great for these - get creative with your ingredients!

Rule of thumb for layering is as follows, to prevent things from getting mushy or wilted:

Dressing

Meat/Beans (whatever you put here will soak up the dressing so be careful)

Veggies

Lettuce/Spinach

Anything soft like tomatoes or cheese should go on the top. Anything like croutons are best left out, just put them in a small container and dump it in when you are ready to it. 

When you dump it all into a bowl, it mixes perfectly with the dressing

I only make up to 3 days worth of salads. Three days is my general rule with any leftovers.

Here are some of my other go-to recipes. 

Lastly, here are some basic dressings. I never buy salad dressing, it is so easy to mix up fresh and delicious concoctions:

• DIJON VINAIGRETTE: Dijon mustard, white wine vinegar, olive oil
• SWEET DIJON VINAIGRETTE: Dijon mustard, white wine vinegar, olive oil, honey
• BALSAMIC VINAIGRETTE: Dijon mustard, balsamic vinegar, olive oil
• SWEET BALSAMIC VINAIGRETTE: Dijon mustard, balsamic vinegar, olive oil, real maple syrup
• HONEY LIME VINAIGRETTE: Fresh lime juice, olive oil, pinch cumin, honey
• ORANGE DRESSING: Fresh orange juice (from an orange, not a box), olive oil, honey

  
Thank you Jennifer!

Have a great one!
  
 




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