Packing a cooler can be a lifesaver for road trips, but prepared foods also come in handy for camping trips, beach days and hiking excursions.
In fact, depending on the extent of your dietary restrictions, a cooler might be the safest bet for nearly any travel, simply because it allows you to control your food choices and bring options you know work for you.
If you’re severely intolerant to certain foods, being exposed to these ingredients in a restaurant might derail your entire trip. Having a cooler full of healthy, safe food can provide a measure of comfort that helps us relax during our journeys without worrying about contamination.
Packed food is also a great option for long airplane journeys, where meals provided on board are far from ideal. To keep your cooler security checkpoint-ready, empty it of ice and liquids before the security checkpoint and refill it with ice from a restaurant in the terminal.
Out of ideas for filling your cooler? Try out our super-portable Salad in a Jar!
How long will jars of salad keep in the fridge?
With the lid sealed tightly, these salads can last for several days in the fridge — up to five days or so. If you’re making salads with soft ingredients or perishable proteins, like avocados, tomatoes, hard-boiled eggs, or cooked chicken breast, wait to add those ingredients until the day you plan to eat the salad. Also, if you have a vacuum-sealer attachment for your canning jars, vacuum-sealing the salads right after assembling them will keep your greens and veggies even crisper and fresher.
Please note this recipe will require wide-mouth canning jars with tight-fitting lids such as:
Pint jars for side salads, Quart jars for individual meal-sized salads, 2-Quart jars (or larger) for multiple servings
And, of course, an appropriately sized bowl to serve!