Monday, April 29, 2013


Salad! Salad in a Jar.
I'm one of those people who brings lunch to work. Often I'll also bring snacks: a handful of olives, slices of cheese, chopped mango,mixed nuts. As a Park Slope Food Co-op card-carrying member, my co-workers have been known to make fun of the variety and amount of food I bring to work, even as they jealously eye my lunch while biting into their protein bars washed down with Red Bull.

I don't care. I enjoy taking the time to eat well. Over the years I've gotten efficient at the dinner leftover transformation into brown bag lunch. However salads had remained elusive. If I really wanted one, it would require three containers: one for greens, one for whatever was on the salad, and one for dressing.

Enter Salad in a Jar.

I noticed an intriguing post on @nycsharaton's Instagram feed. Salads! In jars! I'd seen something like that floating around on Pinterest, so I took a better look. You pack from wet to dry. Wet stuff in the bottom (dressing, tomatoes, cucumbers, etc...) and dry stuff on top (mesclun, spinach, etc..) That way things stay separated until ready to eat and the greens stay fresh.

Depending on what you put in it, it can last a week. I've done it a couple of times now and have loved the results. When I'm putting together a salad in the evening, I pack an extra jar and take it to work the following day. Since I don't like having just salad for lunch, I do a small jar as a side.

Pictured: lemon yoghurt dressing, cucumbers, shredded beets, broccoli sprouts, and mesclun. I that order. It was light an refreshing salad to go with an arepa sandwich lunch.

You're stuck carrying a jar, but if you're lucky, maybe you'll be visiting a friend that evening for bookclub and she'll fill your empty jar with cookies. Thank you, Tara

Chocolate Chip Cookies in a jar

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