Busy times of back to class for all ages means staying ahead of the day to day with lunch planning. Don’t find yourself stuck in the middle of a busy day with no fuel for “what’s next” on your calendar. Whether a busy 9 – 5, on the road or off to school, this concept of make ahead Salads in a Jar is not only delicious but easy on the budget and SO good for you when times are busy.
The concept is simple. Start with 6 clean jars and lids that will hold an adequate amount for your lunch. Next prepare 5 items that you want in your jar. Five is a good amount of variety for your system in one sitting. Here is a list to help you begin … the ideas are endless.
Boiled egg quartered | Broccoli slaw | Cabbage slaw | Carrot slaw | Cauliflower | Celery chopped Cheddar cubes Cherry tomatoes | Chicken | | Chickpeas | Corn | Cottage Cheese | Crumbled bacon | Cucumber | Feta cheese | Green Onion | Ground Beef | Kielbassa | Leafy Greens | Lentils | Nuts
Without overthinking the process, it can become routine every Sunday for 45 minutes as you prep for the week ahead.
Wanting to incorporate this into your kids lunches? Use plastic containers with a sealed lids that are easy for your student to shake, open and enjoy! Salads in a Jar can be a deliciously affordable alternative for all ages to savour.
Enjoy this favourite recipe from my kitchen to yours.
Spicy Jan’s Lentil, Black Bean & Avocado Salad in a Jar
Pour 2.5 tbsp Olive Oil – 2 tbsp Aged Balsamic Vinegar – 1 tsp of your favourite herbs & seasonings into the bottom of each jar. This is your base dressing that you will not blend into the salad until you are ready to open & enjoy!
Layer from bottom to top
¼ cup drained and rinsed lentils
¼ cup drained and rinsed black beans
1 stock of celery chopped
1/3 cup chopped broccoli florets
½ chopped avocado
¼ cup cubed aged cheddar cheese or your fave cheese (feta, marble, non dairy)
1 tbsp fresh or dried dill mixed with Plain Greek Yogurt
Pinch a small handful of your fave washed & dried tossed greens to fill the jar
Seal the lids & keeps for 4 days in refrigerated
Make on Sunday enjoy until Friday!