Why You Should Try Mason Jar Salads

I know you’ve seen them: Pinterest-worthy pictures of mason jars stuffed with colorful salads. It’s cute and über hipster, right along with drinking lemonade out of mason jars. 

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Well, I’m here to tell you that mason jar salads are more than a trend. As an avid meal prepper, I think mason jars are amazing for salads. Here’s why:
Mason jars take up less space. 

Traditional food storage containers are designed to stack on top one another and be space savers. However, I’m over trying to play Tetris in my fridge. Also, the squares never really work in my lunch kit. Mason jars are relatively compact in size, and you can turn them sideways in your lunch kit. 

Mason jars preserve the food longer. 

Ever buy all the ingredients for your salad, only for them to go bad after a day or so? Yeah, I’ve had that happened way too often. In my experience, mason jar salads can last approximately 5 days before you start questioning its existence in your fridge. That’s a [work] week’s worth of salads, worry free. 

Glass is better than plastic. 

I am personally transitioning from plastic food storage to glass. I’m not going to bore you with all the chemicals plastic containers contain. I just want to minimize the amount of toxins I consume. With mason jars, you don’t have to worry about those toxins getting into you salad.

Now, you’re probably thinking, “That’s cool and all, but I don’t know where to start to make a decent salad!” Don’t worry, I got you! You basically add what you want. Here’s the jist of what you’ll need:

Greens: lettuce, kale, spinach, arugula, etc. 

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Veggies: cucumbers, tomatoes, bell peppers, cabbage, carrots, artichoke hearts, etc. 

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Fillers: mushrooms, chickpeas, black beans

Fruits and Nuts: strawberries, blueberries, diced apples, pecans, walnuts, sunflower seeds 

Optional Cheese: feta, bleu, grated cheddar 

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Optional Protein: grilled chicken, fish, shrimp, ham, you name it!

Dressing: vinaigrettes, bleu cheese, ranch, etc. 

Note: I personally wouldn’t put my dressing or protein in a mason jar salad that I won’t eat within the next 2 days. That’s just ME. You could cook your meat, put it in a separate jar m, and add the night or morning before you plan to eat it. 

Have you tried making mason jar salads? If not, what are some of your hurdles? Not feelin salads? Terrible at meal prep? Mason jars seem pricey? Feel free to leave questions and comments. 

 Hopefully, this post provided some value.