Do you ever have those days where you go from completely fine to ravenously hungry in seconds? On those days I count on a mason jar salad to help me go from hangry to my normal self. Keep a few in the fridge for quick lunches throughout the week and you can have a healthy, fast option available in seconds.

I bet you've tried to make a week's worth of salads before, and had the lettuce get soggy and wilt. The trick with a mason jar salad is how you layer your ingredients. Salad dressing always goes first, followed by toppings that will marinate in the dressing without getting soggy or falling apart. Last is your lettuce (it's a rhyme - remember this one!). This will keep your greens from touching the wet ingredients that cause wilting and will ensure your salad stays fresh until Friday.

This week I made two types of salads - one with a greek theme and another with a texmex slant. Both of these use salad ingredients we keep on hand each week, so it's simply a matter of spending an hour chopping and stuffing veggies into a jar.

Stats

Active Time: 1 hour
Servings: 6

Ingredients

3 heads Lettuce (I used Romaine since it holds up really well)
3 Bell Peppers(any color)
3 Tomatoes
2 English Cucumbers
2 cans Black Beans (14 oz)
1 can Great Northern Beans (14 oz)
1 can Garbanzo Beans (14 oz)
1 1/2 cups Corn (I used frozen)
1 1/2 cups Quinoa, cooked
1/4 Red Onion
3 Lemons
6 Limes
Cumin
Salt & Pepper
Olive Oil

The Method

Chop all of your ingredients into bite sized pieces.

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To make the Greek style salads, squeeze the juice of one lemon into a jar. Add two tablespoons olive oil, a pinch of salt and 1/2 teaspoon ground black pepper. Top with 1/2 cup each cucumber, peppers and tomatoes. Add 1/4 cup each garbanzo beans, great northern beans and quinoa. Add one tablespoon red onion. Top with a half head of lettuce (about 2 cups). Repeat with two remaining jars to make a total of three salads.

To make the TexMex style salads, squeeze the juice of two limes into a jar. Add two tablespoons olive oil, a pinch of salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon cumin. Top with 1/2 cup each corn, cucumber, black beans, peppers and tomato. Add one tablespoon red onion. Top with a half head of lettuce (about 2 cups). Repeat with two remaining jars to make a total of three salads.

Now don't forget to grab one of these before you leave the house!