Title : 7 Tips To Create The Best Salad In A Jar (Recipes Included)
link : 7 Tips To Create The Best Salad In A Jar (Recipes Included)
7 Tips To Create The Best Salad In A Jar (Recipes Included)
And while cooking a healthy meal does not take more of them in the microwave a little TV or prepare dinner ramen really is not as slow or as difficult as you may think.
If you are often out during your lunch break and eating the wrong foods balanced, giving an opportunity mason jar salads :. You'll save money and you can prepare them ahead on the weekend to save time in the morning
Just follow these 7 simple tips and you'll be hooked in no time!
1. First dress
Before placing the ingredients in the jar, layer the bottom with your favorite dressing. This will prevent the bandage move your jar and making everything soggy.
When ready to eat, stir the contents of the flask and stirred around the coat vegetables evenly. You can also pour your salad in a large bowl, if you prefer.
For a pint sized bottle, stick to about 2 tablespoons of vinaigrette or use 3 to 4 tablespoons for a jar quart size. wet ingredients such as beets, artichokes or cooked pumpkin can be placed directly in the dressing.
If you'll be using most soft plant, pack your salad as shown below and store your dressing in a separate container.
2. Use Hardy Green
After putting in your closet, create a cushion between dressing and softer vegetables by placing resistant ingredients that will not fall apart when exposed to the dressing. Great choices include carrots, chopped cherry tomatoes, celery, snap peas or kale.
3. Hermetically packaging
As you build the next layer of softer vegetables, be sure to push down the vegetables to keep the dressing in place. This also increases the amount of vegetables can be installed in the bottle.
For the third layer salad, try chopped vegetables such as bell peppers, sundried tomatoes, cucumbers, broccoli, cauliflower and mushrooms, or add beans and lentils.
4. Add some grains
As you work your way to the top of the bottle, be creative and add some cooked pasta, teff, quinoa, rice, or other grain. This adds texture to your salad and makes it more abundant. You can also add chopped nuts to this layer.
5. Last lettuce package
Any soft vegetables or herbs should be packed easily shrivel past. This includes lettuce and spinach. If you are using cheese, have a little space above this layer for this garrison. If the cheese is packed closer to the other ingredients, you can shorten the life of your salad.
6. tight
Seal While packed and tightly closed, your salad should last 5-7 days, so you can plan meals before Sunday and making salads for the whole week. No need to pack your vacuum flask, simply rotate the cover.
If you have difficulty opening jars, you may want to pack a towel or opening tool jar grip to ensure they still have access to your lunch, once you have reached your office.
7. Add your protein later
Prepare your meat or fish in the morning and pack a small container kept aside. This is because the protein can spoil quickly and reduce the life of your lunch.
This also applies to avocados and apples, which quickly sear when cut. If you do not want to pack at the last minute, leaving space at the top of the jar of these ingredients. Cut up what you need in the morning and just spray some lemon or lime juice these covers before packing to keep its fresh appearance for lunch.
How to Get Started
If you do not have any glass jars at home, you can order a box 10-12 $ 12 on Amazon. These are some of the delicious recipes you should try.
1. Taco Salad
Yield: 5 quart salad size
Ingredients:
1 pound lean ground turkey
1 can black beans, drained
1 package seasoning organic plugs
1 ¼ cup sauce
5 tablespoons Greek yogurt
1 quart of cherry tomatoes
5 mini sliced cucumbers
1 small red onion to medium finely chopped
2 avocados, chopped
juice of half a lime
11 oz jar of pickled jalapenos, drained and chopped
5 cups romaine lettuce, chopped
tortilla chips ( per serving)
Instructions:
Pack your salad as indicated above, looking salad, yogurt and jalapenos at the bottom.
Follow up with tomatoes, beans and cucumbers.
Top with lettuce. You can also add some grated cheese to add flavor.
Cooking turkey in a large pan with onion, seasoning and olive oil board.
Separate the meat into 5 small containers to go along with the salad.
If desired, tortilla chips divided into small bags to enjoy with your salad.
In the morning, before going to work, cut half an avocado, layer with lemon juice and add to the top of the jar. Repeat this step every morning to prevent spoilage in the bottle.
2. Sweet Chili noodles carrot salad
Fills a mason jar 24 oz.
Ingredients:
Dressing
1 tablespoon toasted sesame oil
organicThai 1 tablespoon sweet red chili sauce
1/2 teaspoon garlic dust
1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon maple syrup dark Amber
1 tablespoon toasted sesame seeds
salad
1 carrot julienne
1 pepper roasted peppers
½ small sweet potato boiled
2 tablespoons shelled hemp seeds
1/4 cup cashews
2 cups spinach or kale
Instructions:
Whisk the dressing and place on the bottom of the jar.
Then place the carrots, peppers, potatoes, seeds and nuts in tight layers.
What's more, with its green, the package tightly and store in the refrigerator until use.
3. zucchini noodle salad
Fills a mason jar 24 oz.
Ingredients:
Dressing
1/2 avocado
2 tablespoons coconut milk
lemon juice 1/2
salad
1/3 cup of cooked quinoa
2 teaspoons chopped cilantro
1.5 teaspoon coconut flakes
3 stalks of asparagus, cut into 1 "pieces
1/4 cup green peas
1 medium zucchini, julienne blade C
03.02 stalks diced scallions
1/4 cup diced feta cheese
Instructions:
Prepare the dressing in a food processor and pulse until smooth.
Mix quinoa, coriander and grated coconut in a bowl and set aside.
Boil the asparagus and peas for 3 -4 minutes, drain and let cool.
Assemble the salad with dressing, zucchini, quinoa, chives, cooked vegetables and feta cheese, in that order.
Place all tight, seal and refrigerate until use.
Source: dailyhealthpost.com
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