Photo by Bernard Wen

When you’re trying to squeeze in lunch between classes, it can be hard to stay healthy. We all love grabbing a slice of pizza now and then, but sometimes you need some greens and vegetables to keep you going throughout the day. Packing a custom salad for lunch will take you less than 10 minutes, and in case you haven’t noticed, everything is better in a mason jar.

Directions:
1. Start with your dressing at the bottom of the mason jar. The idea is to keep it far away from the leafy greens to make sure they don’t get soggy.
2. Begin with the sturdiest and least absorbent ingredients at the bottom, and work your way to the top. If you use one of our recipes, just add the ingredients in the order they are listed.
3. Top with a hefty serving of greens, and seal the lid.
4. Shake the sealed jar to distribute the dressing before pouring into a bowl.

Southwestern Salad

Romaine lettuce
Tortilla chips, crushed
Roasted corn
Cherry tomatoes, halved
Chicken breast, cubed
Cheddar cheese, shredded
Black beans
Avocado-lime or ranch dressing

Strawberry, Spinach and Balsamic Salad

Spinach
Red onions, sliced
Strawberries, sliced
Toasted pecan, chopped or whole
Fresh mozzarella cheese, cubed
Balsamic vinaigrette

Chicken, Avocado and Tomato Salad

Arugula
Parmesan cheese, shredded
Avocado, cubed
Chicken breast, cubed
Cherry tomatoes, halved
Red wine vinaigrette

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