Jar Salads

By Pattywak

This is the greatest idea I have ever seen. What a find!
The author says they last about 7 days in the refrigerator. Done in quart wide mouth mason jars.

Review by reader

This is the greatest idea yet. I made 6 jars to last all week. My jar salad included (from top to bottom) spinach, chicken, cheese, hard-boiled egg, strawberries, pineapple, cauliflower, cauliflower, shredded cabbage and carrots, jicama, Asian dressing or Caesar dressing. WW points = 7. With adding pineapple and strawberries, the juice from them added great flavor to the salad and made the dressing go further. I never imagined 2 TBS of salad dressing would satisfy me. Boy I was wrong. Thanks for posting

Ingredients

• 1 . Dressing on the bottom, lettuce on the top. If the two are touching the lettuce will turn to slime.
• 2 . So, dressing goes in first. On top of your dressing, use a rather "hearty" vegetable, such as shredded cabbage, pea pods, or julienne carrot matchsticks. They can withstand the acidity of the dressing, and actually get better!
• 3 . Pack it in. Use a nice variety of colorful vegetables! Make it fun and involve the kids.

Details

Adapted from karenknichols.blogspot.ca

Preparation

Step 1

Poppyseed: Layer, in this order:


-poppyseed dressing
-carrot shreds
-green peas
-pineapple
-blueberries
-raspberries
-lettuce


Asian:
-light asian ginger dressing
-peapods
-carrot shreds
-cabbage shreds
-water chestnuts
-green peas
-bean sprouts
-quinoa
-toasted sesame seeds
-lettuce


Seafood


(I make a light dressing with light mayo, skim milk, s and p, and parmesan
-dressing
-cabbage shreds
-cherry tomatoes (halved)
-black olives
-celery
-drained canned crab / drained canned salad shrimp
-lettuce


Caesar:


-light Caesar dressing
-carrot shreds
-diced grilled chicken
-celery
-cukes
-lettuce
-parmesan