Page 7

Salad ala Mason Jar

Salads are quick to make, but that doesn’t mean they’re easy. If you’re bringing it to work or want one for a snack, you want to make sure it’s tossed so you can the enjoy the perfect ratio of dressing, veggies, and toppings. And you want to make sure your leafy greens stay nice and crunchy. But who has time to make salads in the morning before work? Or even the night before? The mason jar is here to save you. Here’s how: Coat the bottom of the jar with your favorite dressing. On top, layer it with your choice of veggies, like tomatoes, cucumbers, or broccoli. Then: sliced carrots, croutons, bacon bits and other toppings. Your leafy greens go on top, preferably something nutritious and tasty, like spinach or romaine. (Iceberg lettuce doesn’t have much flavor and virtually no nutritional value). Leave some breathing room between the greens and the lid. Layering is key. If you put your lettuce or spinach on the bottom, it’ll get soggy and lose its crunch. So layer strategically. Close the jar up tight. If you’re feeling productive, fill three jars and you have lunch for three days. When you’re ready to eat, give the jar a good shake to distribute the dressing across your salad and voila! An easy salad on-the-go.

October 2015

Thrive Magazine for Better Living

www.thriveswla.com

7

Thrive October 2015 Issue  

October 2015 Issue of Thrive

Thrive October 2015 Issue  

October 2015 Issue of Thrive

Advertisement