Learning to meal prep salads was a game changer for me in college! 😌 On the way out of the door to go to class I would grab my salad and be on my way! At first I tried to bring my homemade salad dressing in a separate container but I needed a new solution after it leaked in my backpack! 😤 I started putting the salad dressing at the bottom of the mason jar, filling the toppings in the middle and the greens at the top. The greens didn’t get soggy and the salad dressing didn’t spill! 🙌🏼
I like to use a wide mouth funnel when preparing a salad in a jar so the quinoa doesn’t get on the table and I can prep the salad quickly! Check out the funnel below!
Let’s break it down by layer by layer and before you know it, you’ll be a salad making champion!
Set out all of your mason jars and lids. Get out all of your ingredients. Pour the dressing in each jar.
Add the protein next, examples include tempeh, tofu, chickpeas or beans. I like to put tofu, tempeh or seitan into the dressing so it will soak it up and intensify the flavor. 😋
Add veggies! You can use fresh chopped veggies like peppers or roasted veggies like broccoli, or cauliflower.
Next add a grain or pasta like brown rice, quinoa or farro.
If desired, add some vegan cheese. (Make sure to read the label to see if it contains milk. Some alternative cheese brands still contain a little bit of dairy so just glance at the packaging before you buy.)
Add seeds or nuts such as almonds or pine nuts!
Top it off with the greens, close the lid and store in the fridge! You can make four salads at once! When ready to eat shake mason jar to combine ingredients and pour onto a plate. Kick back and relax because you’re ready to conquer the week!