My mom makes salad in a jar to bring to work for lunch. I’ve tried it a few times now, and it’s really convenient.
Just put the dressing in the bottom, followed by a veggie or something that won’t wilt or absorb all the oil, then whatever else you want. For this one, I just used olive oil with salt & garlic for dressing, then a couple spoonfuls of split chickpeas, romaine lettuce, frozen peas, fresh dill, and some crushed up tortilla chips. I leave some room in the jar…
Then just dump it into a bowl. Easy as that. I normally have more veggies in my salad, but I was putting this together with only 5 minutes to spare before I needed to leave for work. Still, between the peas and split chickpeas, I got a nice little protein boost. Next time I’ll see what I can do in 10 minutes 🙂
If you have multiple jars and the ability to plan ahead, you can put 5 of these together on Sunday night and have your lunch for the whole work week. Just seal the jars tight and pop them in the fridge (although tomatoes or avocados, and maybe some non-vegan things like eggs, should be added the day you plan to eat the salad). These are great because you can have a nice, healthy lunch, an easy way to store & transport it, it looks lovely, and it’s fun to shake. And if you’re in a pinch, you can eat the salad straight from the jar.