HOW TO MAKE A SALAD IN A JAR

Yes, I know, everyone makes salad in a jars and everyone makes anything in a jar lately. It’s trendy. But there’s a reason for that: it works. It’s practical, easy to transport and boy, does it look cute! Also, it’s Fresh Veggie Day, which makes a great excuse for a backyard picnic.

I lhonestly don’t have recipes for salads – I always use what I have at hand and hope that everything fits together. Sometimes I may throw in nuts or fruits, other times I do a kefir dressing. But most of the times I just chop vegetables and maybe cheese, add olive oil and vinegar, and call it a salad. So nothing fancy here. Jar salads work regardless of the recipe, but here are a few things that you should always keep in mind:

• Start with a clean jar. Obviously. But also make sure it’s dry, to prevent the veggies from spoiling. And make sure you have the right lid!
• The lower layer is the dressing. I put in a couple of teaspoons of olive oil and vinegar on the bottom of my jars.
• The next layer is made of wet ingredients. These are your tomatoes and your cucumbers, and whatever else is juicier than the rest.
• Cover with harder veggies that will block moisture, such as bell peppers and carrots.
• The next layer is the protein in your salad: cheese, egg, nuts, chickpeas, chicken, you name it.
• For the top layer, use dry ingredients such as pasta, croutons or leafy greens.
• Store in the fridge tightly closed until ready to eat. Shake a bit and enjoy, preferably outdoors!

Careful! Your delicious salad might attract wild beasts, as it happened to me:

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