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Recipe - Salad in a jar

Sounds simple enough, and it is! This is an easy way to ensure you are having a healthy lunch everyday at work. Prep in advance and grab one from the fridge each morning. There is no reason to buy your lunch anymore!

Layer 1: Important! First add the dressing into the jar . You can take any type of dressing. If you add the dressing later, ingredients that you’d much rather stay dry might get soggy.

We don’t want that. This is particularly important when you prepare glasses for several days. Alternatively you can keep the ingredients for a quick dressing at work and just prepare right before you eat.

Layer 2: Now enter crisp ingredients such as tomatoes, cucumbers, red onion, asparagus, celery, capsicum, carrots into the jar. This level is important to “protect” the other ingredients from getting soggy. Best are vegetables that you can imagine pickled in vinegar.

Layer 3: This level is for ingredients that should not necessarily swim in dressing, but it’s also not a drama if they do get wet. Some ideas would be mushrooms, zucchini, beans, lentils, peas, corn, broccoli and so on.

Layer 4: More delicate ingredients such as hard boiled eggs and cheese (feta, gouda, cheddar etc.) can be added now.

Layer 5: Now it’s time to add something more substantial! From rice over pasta to more exotic ingredients like quinoa or couscous, use anything you like to “seal” the jar.

Layer 6: Finally we’ve arrived at the last level with ingredients that are less palatable when wet (cool word, eh?). These include nuts and greens such as lettuce, spinach or arugula.

Now just pop the lid on the jar and place it in the refrigerator. Each morning, pick one and off you go to work. The variations for salads in a jar are as endless as the universe!

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