Today I would like to introduce you to this recipe for salad in a jar. As one of the most common objections as to why you can't eat healthily is the time factor, I like 'life hack' recipes like this.

This recipe can easily be prepared a few days in advance. Then at lunchtime it's ready in a flash and the meal is on the table.

How do the lettuce leaves not get soggy?

Prepare the salad a few days in advance? With dressing? For many people, this triggers a slight feeling of disgust, because nobody likes soggy salad. It's clear that the dressing makes the salad soggy.

The secret to salad in a jar is that the dressing stays at the bottom of the jar, so you can use fresh green salad leaves and the salad will still be crisp and fresh! This is because you only mix it with the dressing when you shake it out of the jar.

This means you can easily prepare your salads for a whole working week in advance, as they keep fresh in the fridge for 5 days. The only important thing is that the jars are always stored upright and are not tilted during transportation.

The basic idea is that you follow a certain order when filling the jar. First comes the sauce and then the heavier ingredients that can marinate a little, such as raw vegetables, beans or cooked vegetables.

The further up you go, the lighter the ingredients become, and at the end you pack the green salad leaves as tightly as possible into the jar and screw it tightly shut. As long as the jar doesn't accidentally tip over, the salad leaves will be well protected and won't come into contact with the dressing until you eat them.

Salad in a jar: How do you mix the salad with the dressing?

When you are ready to eat your salad, simply open the lid and shake the whole thing into a bowl. As the contents of the jar can be quite compact, you may need to shake quite vigorously. This will help the dressing to mix with the salad ingredients.

And if it's not mixed enough, just add a little extra once everything is in the bowl.

What kind of jar should I use?

We recommend choosing a preserving jar with a tight-fitting lid. For a main course for one person, it is best to use a jar with a capacity of approx. 1 liter; 500 ml is sufficient for a side salad. There are even larger jars for families or parties.

In any case, it is important that the jar has a wide neck / a large opening. If the opening is too narrow, you can get the ingredients in, but not out.

How long does the salad keep in the jar?

If the lid is tightly closed and the jar is upright, this salad will keep for 5 days. However, you should be careful not to use any soft vegetables (such as avocado) or fruit. Only add these on the day you eat the salad.

The same applies to perishable ingredients, such as cream cheese, eggs or fish. It is best not to add these until the day of consumption. You can simply put them in the top of the jar or take them with you separately.

Instructions for salad in a jar

Ingredients:

• 1 to 4 tbsp vegan salad dressing
• Raw and cooked vegetables, beans and cooked grains, fresh and dried fruit, nuts, cheese and other salad ingredients
• Green leaf lettuce
• 1-liter preserving jar with a wide neck and a tight-fitting lid

Preparation of

salad dressing

Pour 1 to 4 tablespoons of your favorite salad dressing into your preserving jar. Depending on the type of salad and your personal taste, add more or less.

Vegetables

Then add the vegetables cut into cubes, slices or rings, such as carrots, cucumbers, red and yellow peppers, fennel or cooked beet.

Beans and grains
Then add cooked pulses such as chickpeas, lentils, kidney beans or white beans (if you want to use them at all) and, also optional, cooked grains such as quinoa, barley, pasta, tabouleh or rice.

Protein
Protein ingredients such as cheese, tuna, chicken breast, hard-boiled eggs or tofu cubes should only be added now if you are eating the salad today. If you are preparing it for another day, leave these ingredients out now and only add them on the day of consumption.

Soft vegetables / fruit
Softer vegetables or fruit such as avocado, tomato, olives, pomegranate, strawberries, mango or dried apricots should also only be added if you will be eating the salad on the same day. If you are preparing the salad several days in advance, only add these ingredients on the day you are going to eat the salad.

Nutsand seeds
Now add nuts and seeds, such as chopped walnuts, almonds or sunflower seeds.

Green leaf lettuce
The green leaf lettuce is added at the very end. Tear lettuce leaves, lamb's lettuce, spinach, chicory or whatever else you like into bite-sized pieces. Pack the salad quite tightly into the glass.

Serving

To serve, shake the salad into a bowl or large deep plate. By shaking it out, the salad is already mixed with the dressing, but you can of course also help with the mixing.

This salad in a jar is easy to prepare and there are no limits to your imagination. The important thing is that you only add the perishable ingredients on the day of consumption, as described above. And that the jar is kept upright in the fridge and during transportation and cannot tip over. Because if the sauce really only stays at the bottom, then all the other ingredients will stay fresh and crunchy.

You can keep jars prepared in this way in the fridge for up to 5 days!