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I love you dearly but I am taking the night off from making dinner. I prepared a salad for you in the fridge (you know the big black object with doors in the kitchen?) Remove the jar from the fridge and dump it in a bowl (you can find a bowl in the lower cabinet of the island), toss with your favorite salad dressing (it’s on the second self, right side behind the date paste) and enjoy.
Your loving wife, Amie Sue
P.S. the dish soap is under the sink on the left side. :)
Layering salads in jars isn’t anything new. It’s been going on for some time now but I thought I would just share this simple approach for having salads ready to go in case you haven’t seen it before or it slipped your mind.
You can add salad dressings to the jars if you wish or add them later on when ready to eat. When adding the dressing to the jar, you want to add it first thing so it sits in the bottom of the jar. Then start layering the jar with hardier veggies (cauliflower, cucumbers, radishes, onion, etc) or other ingredients (quinoa, rice, etc).
Make sure that you start off with fresh ingredients. Don’t use lettuce or greens that are on their last leg. With fresh veggies, these salads will keep up to a week. This makes quick meal planning a cinch. On a wonderful Sunday afternoon, after a trip to the farmers market, wash, dry, slice, cut, mince all the veggies that you want to use in your salads. If you wish to make up a weeks worth, mix them up and have fun creating different flavors and visuals.
Another quick tip is to fill those jars up to the rim so there isn’t a lot of air lurking around the top. This will help with the freshness. If you use veggies that are more on the wet side, lets say tomatoes or cucumbers, place them down towards the bottom of the jar. That way the juices that leak from them won’t get on your lettuce causing it to wilt more quickly.