Mason Jar Salads

What you need:
- 6 large mouth mason jars
- Your favorite salad toppings (see suggestions below)
- Broccoli Sprouts (to add nutrition and separate the lettuce)
- Salad dressing(s)
- Lemon or Lime juice

Directions:
1. Start by adding salad toppings to the bottom of the jar.
2. Spread a thin layer of sprouts to separate lettuce and any wet ingredients
3. Stuff as much lettuce as possible to the top of the jar (storing the lettuce in a mason jar will keep it super fresh!)
4. You could add the salad dressing at the bottom of the jar but I leave it sepa.rate until I'm ready to eat.

Salads will stay good for up to five days.

You can alter any of these to match your needs but here are some great combinations:
- Strawberry, feta or goat cheese, and pecans with spinach. Dressing: Blackberry
- Cobb - egg, cherry tomato, onion, avocado (be sure to squeeze lemon or lime juice on avocados to keep fresh), cheese, with romaine lettuce
- Green peas, corn, black beans, onion, tomato, avocado, cilantro, and fresh lime with romaine lettuce
- Diced apple (be sure to squeeze lemon juice on apples and pears to keep them from browning), cranberries, almonds, with spinach. Dressing: A vinaigrette
- Broccoli, onion, sunflower seeds, and raisins with mixed greens. Dressing: Creamy dressing
- Garbanzo beans, cucumber, tomato, feta, with mixed greens. Dressing: A vinaigrette
- Quinoa, onion, pepperoncini, olives, tomato, and feta, with spinach. Dressing: Greek.
- BLT - bacon, lettuce, tomato (or bean, lettuce tomato)
- Beet, goat cheese, pecans, with spinach. Dressing: Balsamic vinaigrette
- Walnut, diced apple, grapes, chicken, with spinach

http://www.neatpins.com/2012/03/mason-jar-salads.html

http://karenknichols.blogspot.ca/2012/02/mason-jar-salads.html