Thursday, May 16, 2013

Work Week Mason Jar Salads

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.

Work Week Mason Jar Salads

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.....

Work Week Mason Jar Salads

Dump, toss and enjoy! Ooooohhhh yeah!

Work Week Mason Jar Salads







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