Coming into leftover season, this post from Guest Contributor – Jennifer Johal -couldn’t come at a better time!
Mason Jar Salads are a great way to use leftovers, and also to prep a healthy lunch for several days – for the salads pictured, I actually made extra chicken from my Southwest Chicken blog, sliced it up and made 3 days worth of salads for lunch! Leftovers are great for these – get creative with your ingredients!
Rule of thumb for layering is as follows, to prevent things from getting mushy or wilted:
Meat/Beans (whatever you put here will soak up the dressing so be careful)
Anything soft like tomatoes or cheese should go on the top. Anything like croutons are best left out, just put them in a small container and dump it in when you are ready to it.
When you dump it all into a bowl, it mixes perfectly with the dressing
I only make up to 3 days worth of salads. Three days is my general rule with any leftovers.
Here are some of my other go-to recipes.
Lastly, here are some basic dressings. I never buy salad dressing, it is so easy to mix up fresh and delicious concoctions:
- DIJON VINAIGRETTE: Dijon mustard, white wine vinegar, olive oil
- SWEET DIJON VINAIGRETTE: Dijon mustard, white wine vinegar, olive oil, honey
- BALSAMIC VINAIGRETTE: Dijon mustard, balsamic vinegar, olive oil
- SWEET BALSAMIC VINAIGRETTE: Dijon mustard, balsamic vinegar, olive oil, real maple syrup
- HONEY LIME VINAIGRETTE: Fresh lime juice, olive oil, pinch cumin, honey
- ORANGE DRESSING: Fresh orange juice (from an orange, not a box), olive oil, honey
Thank you Jennifer!
Have a great one!
Between Naps on the Porch