Mason jars are so easy and portable! Here are the basics:
Layering your ingredients is key. Start with the dressing and other wet items, such as tomatoes and cucumbers, on the bottom. Next, add moisture-resistant veggies, like carrots, on top of that. Now top with your protein of your choice (beans, lentils, chicken, turkey, canned wild Alaskan salmon, hard cooked eggs are examples), and any other dry ingredients like your greens and nuts or seeds. Store in the fridge then shake and eat!
Here are a couple ideas but you can really do anything you like-
Mediterranean: Start with an olive oil based vinaigrette. Add in artichokes, black olives, tomatoes, white cannellini beans, cucumbers, Parmesan, pine nuts, oregano and mixed greens.
Power Salad: Begin with the lemon-based olive oil dressing of your choice. Layer in chickpeas, broccoli, cooked quinoa, peas, currants or figs, pumpkin seeds, goat cheese and spinach.
Dressings: always start with a healthy oil, cold-pressed oil like olive or walnut oil. Choose your vinegar of choice – raw apple cider vinegar (like Bragg’s), red wine vinegar, balsamic, champagne vinegar are examples, lemon would be another acidic substitute. Mix one part vinegar to three parts oil; add in herbs such as oregano, dill, or thyme; sea salt and fresh ground pepper. Don’t be afraid to experiment!