I have been stocking my fridge with salads in a jar so there’s always a healthy lunch ready to grab and take to work in the morning. This week I made lunches for the whole week.
The trick is to put the dressing on the bottom. I used an easy homemade honey mustard dressing. A tablespoon in the bottom of each jar, followed by layers of veggies, then topped with chopped spinach, and finally crunchy slivered almonds and currants. Basically, you just need something to soak up the dressing (grilled chicken, tuna or chick peas work great!) and then anything you want to keep crunchy, like nuts, croutons, currants or dried cranberries, etc. should go at the top. When you are ready to eat, just dump the jar into a large bowl or plate and enjoy!