1 1/2cupsProteins, cooked, canned or 5 boiled eggs
5cupsLeafy veggies
1 1/4cup Fruitoptional
3/4cupShredded cheeseoptional
Instructions
First things first, you will want to choose the Mason jars that you plan to use. I would suggest using 3-cup capacity for adults, a pint jar for kids and always the wide mouth jars, as they are easier for preparation, eating and washing.
Once each of your favorite ingredients have been chosen, cooked (if needed), washed and dried, chopped or any other preparation before assembling the Mason jar lunches, we are ready to make your salad jars.
Always remember to put wet ingredients on the bottom of the jar. Putting the salad dressing in first, followed by any crunchy veggies or juicy fruits. Don't shake the jar once you begin to layer. We want the juices to remain on the bottom until ready to eat.
Next in is the grains and proteins chosen. If using hard boiled eggs, quarter a whole egg and slide them in. If using quail eggs, leave them whole.
Cheeses, nuts go in next saving the more delicate ingredients, such as leafy greens, for the top.
Put the lids on, place them in the fridge and your busy days just got easier and healthier!
If transporting your healthy meal jars, an insulated pouch with a frozen gel pouch will keep these fresh until ready to eat. When the time of day arrives to enjoy your favorite salad, simply turn it upside down a few times, allowing the salad dressing and veggie juices to run through the other ingredients, open the jars and your meal is ready to eat.