Servings: 5

5 Quart size mason jars and lids 5 Quart size mason jars and lids
2 Romaine hearts 2 Romaine hearts
Package of cherry or grape tomatoes Package of cherry or grape tomatoes
Bag of organic shredded carrots Bag of organic shredded carrots
1 English cucumber 1 English cucumber
Sprouted pumpkin seeds Sprouted pumpkin seeds
Small package of white or brown Mushrooms Small package of white or brown Mushrooms
1 Bell pepper 1 Bell pepper
Avocado Avocado
Dressing (homemade or an option that had olive oil as a base vs canola or soy oil) Dressing (homemade or an option that had olive oil as a base vs canola or soy oil)

line up 5 mason jars
You’re going to be adding equal amounts of the veggies to each jar.
You can use any combination you like.
The only rules: subheading: The only rules:
Keep the heavy and more hearty and wet ingredients at the bottom.
Top with clean, dry, sliced lettuce.
(If you don't have a lettuce spinner, this would be a solid investment for weekly salads.)
Dress and add avocado or any other ingredient that spoils quickly on the day you eat it.
I typically start with shredded carrots
Add grape tomatoes cut in half or whole
Add chopped cucumber
Add any other veggie you prefer.
Top with lettuce
Screw the lid on each jar, and store in the fridge
When ready to eat add dressing, any other desired ingredients, screw the lid back on and shake to toss the salad ingredients. You can either eat straight from the jar or pour out into a bowl. To cut down on dishes I chop everything small enough to eat with a spoon and eat out of the mason jar.
Each day you can eat your mason jar salad before you eat the rest of your lunch or mean to load up on veggies first.
Dressing tip. Combine equal parts in a container you can close completely and shake liquid ingreients in, add ¼ cup Fresh lemon juice, ¼ cup olive oil, ⅛ tsp garlic powder, ⅛ tsp of onion powder, Salt & pepper to taste. Put the lid on and shake vigorously. Keeps in the fridge for a few weeks.