Work Week Mason Jar Salads
One of the things I hate most is making a lunch for work. I don't know why I hate it so much, I just do. I guess I should make more for dinner to have left overs each day, but I just never seem to make enough for both myself and my TH. Alas, I am crank-town USA as I drag myself into the kitchen before bed to whip up my hummus and cheese sandwich or juice jar for the day. I needed something I could make ahead of time (juice, as you know, only lasts 24-48 hours at most), was super nutrient rich and low cal. Alas, Pinterest to the rescue!
Being a devout mason jar lover myself from my juicing lifestyle, I was already obsessed with this idea just because they were being used. I became even more obsessed when I realized these wonderful salads were being made over the weekend and eaten throughout the work week. I am a salad enthusiast myself and eat at least one a day so this was right up my alley! I immediately took a look over the ingredients and directions and whipped up my own concoctions for the week.
Here is the recipe and layering technique I used for this Baby Balsamic Bleu:
The dressing goes on the bottom layer. I use one tablespoon of Bob's bleu cheese dressing and a a hefty pour of balsamic vinaigrette.
Then I pick my "fixins'. For this recipe I used carrots, cucumber, snap peas and 1/2 organic fuji apple. Once all the fruits and veggies are nice and chopped, I toss them in the mason jar and top with a cup of organic quinoa.
Next comes as much organic spinach as I can shove in there. For an extra kick, I add a sprinkle of bleu cheese crumbles and a pinch of organic dried blueberries.
Toss on the lid and you are ready to go for lunch!
The next day at work, I take out my trusty bowl.....
Dump, toss and enjoy! Ooooohhhh yeah!