The Art of Packing: Mason Jars
Go for the quart-size jars with wide-mouth lids since these are easier to fill and eat out of. Use this system only if you can keep the jars upright.
- Start with salad dressing. Since you keep the jar upright, the salad dressing will stay separated from your veggies. This is great if you don't want to pack a separate container for dressing.
- Veggies are next. Start with harder veggies like carrots, radishes, onions, and chickpeas that will taste lovely mingling with the dressing. Then go for anything else like capsicums, chopped carrots, and cherry tomatoes.
- Layer up the greens. This should take up at least half the jar. As mentioned earlier, go for packaged greens to save time, or if you're using your own, make sure they're dry.
- Protein last. Sprinkle sautéed tofu, marinated tempeh, grilled chicken, or cubed or shredded cheese on top. These will help push the lighter-weight greens down so you add even more to your jar. You can also add avocado, nuts or seeds, and dried fruit.
- Shake or pour when you're ready. At lunchtime, you can either shake up the container to distribute the dressing, or if you have the luxury, pour the entire contents into a bowl and mix it up with your fork.