Have you tried making salad in a jar? You can use a Mason jar (the type used in canning) or another large glass jar with a cover. The salads looks very colorful and appetizing. Your layered salad is rich in fiber, vitamins and minerals. Here's an example of how to layer a salad in a jar.

• Add 2 tablespoons of your favorite salad dressing to the bottom of the jar.
• Add a layer of "hard" vegetables, such as carrots, cucumbers, broccoli and radishes. These vegetables protect the layers from getting soggy.
• Add cooked beans or brown rice next.
• Add protein such as canned tuna, hard-cooked eggs, leftover roasted chicken or other protein.
• If desired, add soft vegetables or fruits such as avocado slices, tomato chunks, or diced strawberries.
• Add nuts or seeds, such as almonds, walnuts, or sunflower seeds.
• Add salad greens, especially dark green ones (romaine, etc.)
• Top the jar with the lid and store in the refrigerator. When you carry it to work, try an insulated lunch bag to keep it cool.
• Use within four days for best quality.

Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service

Featured in Food Wise February 2015 newsletter (PDF)