Vine’s Salad in a Jar
Packing a cooler can be a lifesaver forĀ 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.
Servings
1salad
Servings
1salad
Ingredients
  • 1-4tablespoons Salad dressingUse Lemon Juice liberally in your dressings, or a SMALL amount of Organic Apple Cider Vinegar
  • Mix of raw/cooked vegetablesIf avoiding Nightshades, keep these in mind to AVOID as you plan or pack your salads
  • Mix of nuts and other salad favorites
  • Salad greens
Instructions
  1. Salad dressing: Pour 1 to 4 tablespoons of your favorite salad dressing in the bottom of the jar. Adjust the amount of dressing depending on the size of the salad you are making and your personal preference.
  2. Hard vegetables: Next, add any hard chopped vegetables you’re including in your salad, like carrots, cucumbers, red and green peppers, cooked beets, and fennel.
  3. Beans: Next, add any beans, like chickpeas, black beans, etc. (EXCEPT Soy or Edamame, which are not included in the Wellness Nutrition Plans).
  4. Proteins (optional): If you’ll be eating the salad within the day, add a layer of proteins like tuna fish, sardines (or keep tinned sardines at the ready for when you put the final salad together) chicken or other allowed meat or fish. If you’re making salads ahead to eat throughout the week, wait to add these ingredients until the day you’re planning to eat the salad and add them on top of the jar.
  5. Softer vegetables and fruits (optional): Next, add any soft vegetables or fruits, like avocados, tomatoes, diced strawberries, or dried apricots. If you’re making salads ahead to eat throughout the week, wait to add these ingredients until the day you’re planning to eat the salad and add them to the top of the jar (Avocado will do best if treated with lemon juice before packing, and packing the day to be used is recommended)..
  6. Nuts and seeds: Next, add any nuts or seeds, like almonds, walnuts, and sunflower seeds.
  7. Salad greens: Last but not least, fill the rest of the jar with salad greens. Use your hands to tear them into bite-sized pieces. It’s fine to pack them into the jar fairly compactly.
  8. Storing the salad: Screw the lid on the jar and refrigerate for up to 5 days. If you’re including any proteins, or soft vegetables, add these to the top of the jar the morning you plan to eat your salad.
  9. Tossing and eating the salad: When ready to eat, unscrew the lid and shake the salad into the bowl. The action of shaking the salad into the bowl is usually enough to mix the salad with the dressing. If not, toss gently with a fork until coated.