After I finished this weekend’s cooking marathon, I flopped into my favorite chair, iPad in hand, for a little internet browsing. As I filled my mind with inane fodder from all corners of the World Wide Web, I happened on the discovery of the century: Mason Jar Salads. I love salad of all kinds, but this once a week cooking business has all but eliminated salad from our menu, after all, who wants to eat a limp, soggy, week old salad? I never would have dreamt that I could make salad on the weekend that would taste fresh days later.
I was so excited. Probably more excited than I should have been. I woke up early Sunday morning, searching feverishly for the perfect salad recipe. Not only did it need to sound tasty, but it needed to use up the veggies that were left over after making Pad Thai the day before and as many ingredients that I already had on hand as possible. By the time the sun came up, I realized that the perfect recipe didn’t exist, but, I hope, I had figured out how to properly layer an Asian themed salad which could use leftover romaine, mushrooms, and carrots, from the Pad Thai and edamame from the freezer.
After a trip to get more mason jars, I was excited to get started building my salads in a jar. Carefully layering the ingredients in the jars was kind of fun, in large part because they looked so pretty when they were finished.
On day two, I can confirm that my first salad tasted freshly made. I will try to remember to update on Friday to report back on how the salads hold up through the week. From what I’ve read, they will hold up just fine for up to five days. The key is that the wet ingredients are separated from the more delicate ones by the height of the container. In theory, this means that the lettuce does not turn into a pile of slime after a few days.
I look forward to a success story later in the week, as it will certainly be quicker and easier to only cut and wash salad veggies once per week!
- 10 tbsp sesame ginger dressing
- 1.5 cups shredded carrot
- 1 cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 cups mushrooms, sliced
- 3 clementines, peeled and sectioned
- 2 cups edamame pods, shelled
- 1 head romaine, cut into bite sized pieces
- Layer ingredients in five mason jars in the order listed above.
- Do not shake or turn upside down until you are ready to enjoy!