Salad in a jar is something that I always loved to do when I worked out of the house. I’ve worked from home for a while now so it kind of fell to the wayside, but I’m back at it.

If you’ve never made a salad in a jar, it’s pretty much exactly what it sounds like — you take various salad ingredients and layer them in a jar for easy transport of a healthy, nutritious meal.

If it sounds easy, that’s because it is. But you need to be careful how you layer the ingredients if you put the dressing in the jar (which I like to because it makes it easy to transport.)

I recently got back into this because I want to eat healthy at home, but I don’t want to stop what I’m doing to prepare something and have to clean up, etc. So I make a few of these on the weekend to get me through a work week.

I like a lot of combinations — broccoli salad with cranberries and almonds, a cabbage salad with peanut dressing, and taco salads are my go to. But you can do literally anything you want if you layer it right.

The layering process is pretty easy — dressing on bottom along with the toughest ingredients. Cabbage, broccoli, or cauliflower are perfect on the bottom; tender greens and soft veggies are not. You want something that will withstand the dressing for a couple days.

I use pint jars, but quart sized jars can be used if you want something more substantial. You also want to eat them within about 3 days —after that, your veggies deteriorate quickly.

You can also add the dressing separately if you don’t think your bottom layer will hold up.

What are your favorite ideas for a good salad in a jar?

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