Jar Salads. Everybody is beginning to hear about this new way to eat a salad, and people are wondering what in the world is it all about. Well, I’ll tell ya.
The hubs and I dined on jar salads for nearly two years. That means for lunch, every single week of those nearly two years, we had a jar salad. We had it down to an art. Every sunday we’d make ten jar salads, five for him and five for me and that would get us through the work week and help us avoid going to get fast-food.
It worked. It saved us a lot of money.
But saving money wasn’t exactly the prime motivator in making jar salads each week. No. It was due to complete laziness that we made these jar salads. I know, it’s ironic, but it’s the truth. You see, when we wake up in the morning during the work week we like to take our time to sip our coffee and get ready for the day. The less time we spent getting our lunches ready, the better. When we made our first jar salad, we knew we had our answer. We were hooked.
Jar salads not only save you money, and time throughout the work week (I mean literally, all you have to do is throw a jar salad in your lunch bag and off you go to work, easy peasy). They also are an excellent way to keep your veggies fresh for five days straight.
Yes, your spinach, kale, or lettuce will not wilt. Your chopped veggies will not get soggy. If you layer your ingredients correctly, your jar salads will be just like as they were made on day one.
The real beauty about these salads is that you can nearly use anything. The sky is the limit. One time we made jar salads that resembled a cheeseburger. Yes, a cheeseburger jar salad. Yes, it was delicious. And yes, you’ll probably end up seeing me do a post about it someday soon!
But for this specific post, I am happy to share with you a classic salad that has been jar-ified. Is that even a word?? It should be.
Today, I present you the classic Balsamic Strawberry Jar Salad.
Balsamic Strawberry Jar Salad
A light salad that tastes like Spring with wheat berries, balsamic vinaigrette and strawberries.
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 2 tbsp. dijon mustard
- 2 tbsp. honey
- 1/2 tsp. salt
For jar salad:
- 2 pint of cherry tomatoes, rinsed
- 3 cups of cooked wheat berries (or you could substitute farrow or barley)
- 1 pints of strawberries, diced
- 3 cups of cooked shredded chicken
- 10 cups of spinach, packed
- 8 oz. of candied almonds (or any other crunchy topping of your choice)
To make the vinaigrette:
- Whisk all ingredients together in small bowl. Set aside.
To make jar salads:
- Take out ten mason jars.
- Pour equal amounts of the dressing into each jar, or to your preference.
- On top of the dressing, add cherry tomatoes equally among all the jars. Make sure the dressing is completely covered up by the cherry tomatoes, otherwise the wheat berries will soak up the dressing.
- On top of the tomatoes, add the wheat berries. Then the strawberries, then the chicken, and lastly the spinach.
- Pack down tightly into jar, and seal each jar with lid.
- Place in refrigerator, they will last up to five days.
- To serve, pour jar contents out into a large bowl and top with almonds.