Salad jars are an awesome way to prep for a busy week. I make four at a time (usually on Sunday) and they last up to six days in the fridge. The general idea is that you grab a glass jar, start with your dressing in the bottom, top that with the more hearty parts of the salad (meat, beans) then layer on vegetables, fruits, greens and nuts/seeds. I take mine to work and can just grab it, shake it up and eat it right out of the jar.

Yum - honey sesame dressing on the bottom

Yum – honey sesame dressing on the bottom

Honey Sesame Dressing:

1/2 c. toasted sesame oil

1/2 c. rice vinegar

2 tbsp. honey

1 tsp. sesame seeds

3 garlic cloves

1 tsp. ginger

Salad:

12 oz. chicken tenders, sauteed in 1 tbsp. olive oil

1 bag frozen edamame, shelled

1 bag shredded carrots

1 bunch green onions, sliced thin

1 bunch cilantro, chopped

1 yellow pepper, chopped

baby arugula

Start by mixing all of your dressing ingredients well, then put about 3 tbsp. in the bottom of each glass jar. Layer the rest of the ingredients on top, in the order they are listed. Close the jar lids tightly and store your salads in the fridge for up to a week.

Mix all dressing ingredients well and put about 3 tbsp. in the bottom of each glass jar.

Advertisements