Fully Functional® Salad in a Jar

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. Our Fully Functional® Salad in a Jar is not only versatile and delicious, it also gives you the fuel you need when you’re on the road burning lots of energy.

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. This method also ensures that we’re eating ingredients that are on our anti-inflammatory diet food list.

Packed food is also a great option for long airplane journeys, where meals provided onboard 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!

Fully Functional® Salad in a Jar

If you have dietary restrictions this salad in a jar recipe allows you to control your anti-inflammatory food choices and bring options you know work for you.

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Course
Salad, Snack

Servings
1

Ingredients

• 1-4 tablespoons salad dressing Use lemon Juice liberally in your dressings, or a SMALL amount of Organic Apple Cider Vinegar
• Mix of raw/cooked vegetables - if 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

Salad Dressing

1. 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.

Hard Vegetables

1. Next, add any hard chopped vegetables you're including in your salad, like carrots, cucumbers, red and green peppers, cooked beets, and fennel.

Beans

• Next, add any beans, like chickpeas, black beans, etc. (EXCEPT Soy or Edamame, which are not included in the Wellness Nutrition Plans).

Proteins (optional)

1. 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.

Softer Vegetables and Fruits (optional)

1. 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).

Nuts and Seeds

1. Next, add any nuts or seeds, like almonds, walnuts, and sunflower seeds.

Salad Greens

1. 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.

Storing the Salad

1. 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.

Tossing and Eating the Salad

1. 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.

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