We are all about a customizable salad. Packing it in a reusable jar? Even better. It’s like a hug for your belly and the earth all at once. Plus, these jars are the official end of sad desk lunches.
This infographic will get you well on your way to building salad masterpieces. Need more inspo? Check out our Salad in a Jar with Peach Basil Vinaigrette.
1. Start with the dressing.
To avoid soggy toppings, add dressing first. Though it doesn’t have to be a vinaigrette, we love a quick customizable vinaigrette that you can whip together in a couple minutes. A basic Vinaigrette is a 3:1 ratio– Three parts oil to one part acid-the acid component is typically vinegar or citrus juice. If the acid is quite sharp-like lemon or lime-you’ll need more oil and possibly some sweetness from sugar or honey.
Try these recipes:
Red Wine Vinaigrette
Zahtar Vinaigrette
Peach-Basil Vinaigrette
2. Layer in your grains and beans and nuts.
Next up: stack your grains and beans! Rice, farro, quinoa, barley, black beans, kidney beans, and chickpeas – you choose! Try these recipes:
Creole Spiced Quinoa
Crispy Chickpeas, Two Ways
Garam Masala Roasted Nuts
3. Hearty toppings
Cucumbers, bell peppers, asparagus, carrots, halved tomatoes, green beans, artichokes, edamame, broccoli, radishes, beets. If your salad has meat, this is a good place to add it- salami, pepperoni, chicken, beef, turkey, tuna.
4. Lighter toppings
Berries, fruit, seeds and lighter veggies. Oranges, blueberries, strawberries, diced tomatoes, corn, mushrooms, sprouts, microgreens, peas, red onion, olives, pumpkin seeds, sunflower seeds, boiled egg, tofu, apple, avocado
5. Time for Greens
Arugula, spinach, romaine, iceberg, mixed greens, chard, butter lettuce
6. Top with cheese
Parmesan, sharp cheddar, blue cheese, mozzarella, goat, swiss. If you’re skipping cheese, this is a good place to add nutritional yeast or other seasonings.
