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Eat Right Get Well: 4 Mason Jar Salads to Bring on the Go

| July 1, 2017 | 0 Comments

By Curves/Jenny Craig22 Mason Jar Salads

With so many fruits and veggies coming into season, it’s easy to make your menus more delicious and more diverse with a fresh salad! And, whether your greens will be a healthy side or a light meal…whether you’re taking them to work or on a weekend picnic…packing them in a mason jar is one of the best ideas.

How to pack your Mason jar salad: The bright, layered ingredients DO look gorgeous through a glass jar. But did you know: those pretty layers can actually help your salad stay crisp and tasty even after it’s been dressed? When you pack your Mason jar salad, put the dressing in first, so it stays at the bottom and won’t leave your ingredients limp and soggy. After that, pack the heaviest, least-porous ingredients (like carrots or proteins). Smaller items, like diced non-starchy vegetables, can go on top of these, and should be packed close together if possible. Make your greens the top veggie—and put any dry ingredients, like seeds or raisins, on the very top. Packed as described, your salads can stay fresh for nearly a week in the fridge.

Here are five yummy salads you can take anywhere, along with our top packing tips. Now for our five faves…

Apple-Endive Chopped Salad with Balsamic Dressing: Starting with Balsamic Dressing, layer your favorite diced veggies—we like cucumber and tomato best here—with a quarter of a diced Granny Smith apple to add some tart sweetness. Next, layer a handful of chopped spinach and a head of chopped endive. This one’s great with a tablespoon of Parmesan or a pinch of walnuts, too.

Quinoa, Chickpea and Kale Salad

This salad is great with any low-fat or fat-free vinaigrette. Start with a half-cup each of diced cucumber, diced red peppers and a handful of diced grape tomatoes. Next, layer a quarter cup of chickpeas, followed by 1/3 cup of cooked, chilled quinoa. Top one cup of chopped kale with a handful of thinly sliced shallots and a pinch each of fresh oregano and pepper, and you’re ready to go!

Grilled Asparagus and Grape Salad: For this wonderful make-ahead salad, start by grilling a half-bunch of asparagus until tender; add a squeeze of lemon juice, and allow to cool before chopping into one-inch segments. Dress the bottom of your jar with Balsamic Dressing. Butter lettuce works very well with this recipe; add a quarter cup each of diced celery, seedless black grapes and cherry tomatoes before layering your asparagus and greens.

Orange and Radish Salad with Cinnamon Vinaigrette: This light, crispy salad from the Online Recipe Library at JennyCraig.com may just become one of your summer go-tos—and at under 150 calories per serving, it’s a great addition to any meal. Blend the dressing first; a little goes a long way with this one! Pack the sliced radishes first, then the orange slices, then the spinach, with the almonds on top.

This story is sponsored by Curves | Jenny Craig on TV Hwy. Questions about nutrition or fitness? We cover both fitness & weight loss now in one place! Visit us at 20229 SW TV Hwy, Aloha, 503-356-5454

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Category: Beaverton Voice, Community Stories

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