I struggle with lunch inspiration for work days. Lately I’ve been ordering reheated frozen crap served as expensive meals from the cafe at work. Last Friday’s lasagna was just terrible. I tossed it without even taking a bite. I’m just too tired on weeknights to put thought into making the next day’s lunch ahead. That lasagna though… I can’t deal with another lunch like that. Time for a change. A couple weeks ago I wandered into the break room and ran into a coworker who was also eating late. He had made himself a mason jar salad. I’ve seen them on Pinterest and saved the recipes to a board even. After seeing it in person though, I just had to try it out. The key to a mason jar salad is layering in the proper order. Here’s the low down:
- Pour your salad dressing into the bottom of the jar.
- Add wet items next like tomatoes.
- Next, add the moisture resistant veggies.
- Add all the rest of your veggie toppings.
- Layer on the protein like meat, cheese, or quinoa.
- The last layer is the greens, pasta, or crunchies.
Now that you have the basics, try out some for yourself. Even with my coworker’s tasty entreats, I found it hard to find the time to pack lunches. I worked it into the time I had to make dinner tonight. I made pasta salad for dinner. My summer pasta salad is never made the same way twice. I use a good zesty Italian dressing and mini pepperoni slices but other than that, the ingredients are any veggies or cheeses that catch my fancy at the store or from my own garden. As I chopped up each veggie to add to the pasta salad, I added some to each mason jar. In the end, I added spinach to top off my jars and pasta to the dinner salad.