Lately, I have been intrigued by all the salad in a jar or make-ahead salad blog posts that have floated around the blog-sphere, pinterest and twitter. I really wanted to introduce more salad in my lunch time diet…so I thought I would test my own version and see if it worked. I purchased matching containers to make them easy to stack. I was a little scared about adding mushrooms….I was afraid they were going to get mushy – But they did not!
Here is what I did…..
1. Add a piece of paper-towel to the bottom of the container.
2. Add clean and dried lettuce to the container.
3. Add shredded carrots and cabbage.
4. Add mushrooms.
5. Cover and store in fridge.
6. Add dressing at lunch time and eat.
Notes:
It took me 20 minutes to make 8 salads for the week.
Cut veggies that have liquid should be added at the time of eating. (tomatoes, cucumbers, etc.)
Add dressing just prior to eating.
Keep other add-ins close by so you can toss them in at the last moment. (dried fruit, nuts, seeds, croutons)
Mine lasted a full 6+ days! No wilts or mush.
If I keep this up, I am planning on sewing cotton liners for containers. Better for the environment and they won’t break apart after getting damp.
Did you dump the contents into another dish to eat? or pull out the papertowel?
Oh – good point! I should edit the post. I removed the paper-towel and added dressing to the container. It was less mess at lunchtime and that works good for me!
Totally pinned this, thanks!
That is awesome. Love the idea.