I’m on NBC Boston’s New England News sharing how to make a salad jar! Salad jars are an easy and healthy make-ahead lunch idea that stays fresh in the fridge when stored right. In my book Mostly Plant-Based, I share my salad jar formula. Start with dressing and follow that with protein, firm veggies, soft veggies and fruit, grains, fats and leafy greens. Using that formula, I have three combinations for you.
First up is my Apple Harvest salad. Start with an apple cider vinaigrette and chickpeas for protein. Then add red onion, cucumber and diced apples. I love the Autumn Glory Apples grown by SuperFresh growers because they are crunchy and sweet with flavor notes of cinnamon and caramel You can find them at Market Basket. Then add farro which is a whole grain, pecans and spinach.
Next, we have my cheeseburger salad in a jar. I started with a burger sauce that I thinned out from my book made with avocado oil mayo, spicy brown mustard and diced pickles. For protein, add cooked ground grass-fed beef or plant-based crumbled. For veggies, we have red onion, tomato and pickles. I love the Grillo’s pickles because they are refrigerated instead of jarred and made with just cucumber, brine and seasoning that’s it. I’m using dill pickles but theres also lemon pepper, sweet and spicy and Jamaican jerk. Top with shredded cheese and diced romaine
Finally, we have my Thai Peanut Salad Jar. Start with peanut dressing. For protein, I add diced tofu followed by red cabbage, shredded carrot for veggie and mandarin oranges for fruit. Brown rice for the whole grain, roasted peanuts for the good fats, and arugula for the leafy greens.When you are ready to eat, simply pour it out on a plate and it’s ready to enjoy!