Salad Jars

I looooove me a salad jar - it's such a simple idea and yet it's just so clever - the reason your salads go soggy a few hours after making them as that you've been layering them in the wrong order - lettuce and leaves need to go on the top and the hardier ingredients, and those they seep any liquid over time, need to go on the bottom.

Salad jars are all about the layering: 

Bottom: Dressing

Next: Meats

Next: Tomato, cucumber and other veggies that give off liquid

Next: Legumes, nuts, seeds, other veggies, eggs, cheeses

On top: Lettuce and leaves

Nicoise Salad Jar

Dressing:
6oml olive oil
80ml mayonnaise
1 tbsp wholegrain mustard
1 tbsp apple cider vinegar
1 tsp honey
salt and pepper to taste

1 litre glass jars with tight fitting lids

Ingredients:
In each jar layer:
3 tbsp dressing
6 cherry tomatoes
10 green beans (blanched and halved)
1/6 of red onion (sliced)
1/8 cucumber (peeled, deseeded and sliced)
1 boiled egg (quartered)
1/2 tin tuna
10 capers
handful of mixed lettuce leaves

Method: Take each jar and layer in the ingredients in the order above.
Seal the jars and store in the fridge for up to 3 days.
To serve: either shake the jar to mix the ingredients and eat the salad straight from the jar or tip the ingredients onto a plate.

Thai Chicken Salad Jar

Dressing: (for 2-3 salad jars)
2cm piece ginger (peeled and finely chopped)
1 tbsp rice wine vinegar
1 tbsp sesame oil
2 tbsp balsamic glaze
5 tbsp sunflower oil

Ingredients:
Layer in each jar
3 tbsp dressing
1 cooked chicken breast (sliced)
1/4 cucumber (peeled, deseeded and sliced)
2 tbsp raw peanuts
2 tbsp sprouts
2 spring onions (chopped)
handful mixed leaves (wild rocket/coriander/lettuce)

Method: Take each jar and layer in the ingredients in the order above.
Seal the jars and store in the fridge for up to 3 days.
To serve: either shake the jar to mix the ingredients and eat the salad straight from the jar or tip the ingredients onto a plate.

Beetroot and feta salad jar

Dressing: (for 2-3 salad jars)
80ml mayonnaise
80ml olive oil
80ml Greek yoghurt
1 tbsp whole grain mustard
1 tbsp honey
pinch salt and pepper

Ingredients:
Layer in each salad jar
3 tbsp dressing
80g cooked beetroot
50g feta
50g chick peas
4 tbsp quinoa
2 tbsp sprouts
1 handful baby spinach

Method: Take each jar and layer in the ingredients in the order above.
Seal the jars and store in the fridge for up to 4 days.
To serve: either shake the jar to mix the ingredients and eat the salad straight from the jar or tip the ingredients onto a plate.