Let me be honest, I have never been a fan of salads. One thing I’ve learned though, is that sometimes what’s good for you isn’t always what you specifically like. I mean, I LOVE me some donuts, but they don’t necessarily love my abs…
So my concession has been to learn to love all the healthy foods I used to hate. One way I’ve been able to achieve that is to make them as tasty as possible! So I’ve been working on improving my healthy recipes and working on my salad recipes has been great to add to my protein for a full healthy, low-carb dinner.
Salad jars are one of my favourite meal-prepping staples and by varying the different dressings and ingredients and I’m able to keep the salads fresh, exciting and most importantly, TASTY!!!
Layering salad jars is a bit of art and the best way to do it is to start with your dressing that will then go on the bottom of the jar, then all the wet ingredients and finish off with your leafy salad base!
These are 3 of my favourite variations:
#1: Zangy Green Salad
- Dressing: Balsamic vinegar
- Layer 1: Cherry tomatoes
- Layer 2: Cucumber slices
- Layer 3: Grated carrots
- Layer 4: Feta cheese
- Layer 5: Spinach leaves
#2: Twisted Mediterranean salad
- Dressing: Dijon mustard, olive oil & apple cider vinegar
- Layer 1: Sundried tomatoes
- Layer 2: Chickpeas
- Layer 3: Cucumber
- Layer 4: Grated carrots
- Layer 5: Feta cheese
- Layer 6: Red cabbage slices
#3: Rainbow salad
- Dressing: Honey, Dijon mustard & olive oil
- Layer 1: Steamed corn & peas
- Layer 2: Sliced peppers
- Layer 3: Olives
- Layer 4: Baby corn
- Layer 5: Cheddar cheese cubes
- Layer 6: Spinach leaves
Try these out and let me know what you think!