Salad in a Jar

1 Corinthians 10:31 So, whether you eat or drink, or whatever you do, do all to the glory of God.

One of my resent goals is to lose weight. Here is an idea I had. Salad in ajar.

Everything stays separate and dressing-free until you toss the salad together in the bowl — never eat another soggy lunch salad. Even better , with the lid sealed tightly these salads last for days in the fridge so we can make a week's worth of lunches ahead of time. . 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 that you plan to eat the salad

Here’s how you do it.

1) Gather your ingredients. (jars, salad dressing, raw vegetables, fresh and dried fruit, nuts, cheese, and salad greens)

2) You start by layering the ingredients.

a) salad dressing (adding first helps you avoid sogginess)

b) Hard vegetables (celery, carrots, cucumbers, red and green peppers.

c) Cheese only if eating that day.

d) Salad Greens

1. Screw the lid on the jar and refrigerate for up to 5 days. If you're including any cheese, proteins, or soft fruits and vegetables, add these to the top of the jar the morning you plan to eat your salad.
2. 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.

• Until next time