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Post by kimpossible on Aug 22, 2014 19:37:20 GMT
I'm always looking for easy make ahead lunch ideas so I can grab and go to work. Anyone do these? I know they have been trendy on Pinterest. If you do, how long do they stay fresh? What worked best when making them? Here is a link to 20 Salads in a Jar recipes: 20 Salad Jar Recipes |
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msliz
Drama Llama
The Procrastinator
Posts: 6,419
Jun 26, 2014 21:32:34 GMT
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Post by msliz on Aug 22, 2014 20:43:36 GMT
The link isn't working for me. Is it just me?
ETA: I saw your link was trying to get me to fitsugar.com, so I went there and found the salads. I think they look good. The wet stuff is down at the bottom of the jars, so I think the greens on top would stay crisp for a few hours as long as you can transport it to work without it tipping over. I would dump it all in a big bowl to eat it though. It would be tough to eat it out of the jar without getting my hands messy.
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Post by kimpossible on Aug 22, 2014 22:14:22 GMT
I fixed the link
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IPeaFreely
Full Member
Posts: 389
Location: Castle Frankenstein
Jun 26, 2014 8:32:27 GMT
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Post by IPeaFreely on Aug 22, 2014 22:24:13 GMT
They stay crisp for several days if packed correctly.
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Post by lorieann13 on Aug 23, 2014 0:16:45 GMT
I just buy a few heads of lettuce (various types), and after groceries are put away I wash them, and lay them out (leaves seperated) on paper toweling. Then once almost dry, I line zip lock freezer bags with paper toweling and add in leaves.
Then in the morning I will fix dd a salad and in a small rubbermaid type container spoon in some dressing. Then she just adds it at lunch time.
My lettuce keeps about 5 days or so like that.
I tried a salad in a mason jar and it was soggy. The moisture from the dressing wilted the lettuce even though it wasn't touching.
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Post by Kate * on Aug 23, 2014 0:43:00 GMT
In thinking about it, a salad in a jar sounds a lot like a mini 24-hour or layered salad, which I make many times for different potluck or family type events. That being layers of chopped stuff, then lettuce, covered with frozen peas, then spread over the top with the dressing to seal it (has to be a thick, mayo w/stuff type of dressing), then add shredded cheese, etc. as desired. When making the large variety, it always stays crisp, then toss just before serving.
I wouldn't like using a jar to take my lunch salad in. Too hard to toss and eat out of (remember those salad in a cup things McDonalds's had for a while?) I like rectangle or square Corning ware or glass containers for salads. And if the mayo/thick dressing wasn't what I wanted, I would use a mini Tupperware or Rubbermaid container for dressing to be added at lunchtime (the ones that hold maybe 2 TBSP).
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Post by annabella on Aug 23, 2014 0:45:11 GMT
I only eat spinach in my salads, spinach goes bad so fast I often throw it away, are you telling me a mason jar keeps it fresher? I put a lot more spinach into my salads than I see in those jars, it seems like they sprinkle in some greens.
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Post by kath323 on Aug 23, 2014 2:00:45 GMT
Yes and it was 'eh'. Even though the dressing didn't touch the lettuce, it still got soggy on day 3. Next time I kept the dressing in a separate mason jar (a really tiny one made for baby food) and it was much better. I also bought plastic lids which helped with sealing them. I brought a giant bowl to put everything in for eating (much easier than eating out of the jar).
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Post by scraphop on Aug 23, 2014 2:05:28 GMT
I made up three salads in a jar last Sunday. Today I ate the last one for lunch. My take always are (1) they recommend 2 tablespoons of dressing but I'm going to do 3 -- it just wasn't quite enough, (2) the avocado got mushy and the onion got strong -- so I am skipping both of those next time, (3) I just dumped everything out on a foam plate to eat, (4) today's salad was still fresh with the exception of the avocado, and (5) it was super convenient to just grab and go!
Sent from my iPad using Tapatalk
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hmv_ladybug
Shy Member
Posts: 36 
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Post by hmv_ladybug on Aug 23, 2014 2:32:41 GMT
I have done a weeks worth of these before, made on Sunday, ate the last one on Sunday. I just tore up a paper towel and put on the top of the greens, to absorb extra moisture. Stayed fresh all week.
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Post by piapea on Aug 23, 2014 3:14:32 GMT
I do these all the time. I have a tiny container for dressing that I attach to the outside with a rubber band. I wash the veggies early Sunday and create my salads that evening so every thing is dry. I chop and grate my ingredients and assemble.
Since this is my large meal every salad is different. How you layer is important. Your impermeable things like tomatoes or grapes goes in first. Then add cheese, cranberries, raisins, nuts, seeds, meats and whatever else you like. Last your lettuce and fill to the brim and the add 1/2 again more.
I put my onions in with the dressing. Anny fruit is both salad ingredient and snack so I don't put them in the jar. The secret to a fresh taste is filling correctly and adding a lot of lettuce which I think reduces condensation.
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Post by melanell on Aug 23, 2014 3:25:40 GMT
We just put our greens in a salad spinner and then into a rubbermaid container in the fridge and they stay nice until they are finished or upt o almost a week, whichever comes first. Last summer DH bought 2 pounds of mixed organic greens at the local farmers' marker and that lasted all week that way. 2 pounds is a ton of greens, let me tell you!  I think the farmer was shocked when we came back in a week and actually bought more. But not 2 pounds again! |
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