2. Dressing First
When it comes to creating a long-lasting salad in a jar, it’s all about the layering technique. The biggest piece of advice I can give you is to always make sure you start with the dressing. That means the dressing should be on the bottom of your jar. How much dressing you use will vary depending on the size Mason Jar you use. If you’re using a quart size jar, add about 3 to 4 tablespoons of dressing. For a pint size jar, add about 2 tablespoons.
Harty, Non-Absorbable Vegetables
The base layer should consist of firm vegetables. That means you should use an ingredient that won’t soak up the dressing. For example, carrots, uncut cherry tomatoes, or sugar snap peas, would all be great options. You don’t want fruit, lettuce, or other leafy greens anywhere near the dressing (unless you enjoy eating soggy salads)!
NOTE: Not all salads include non-absorbable vegetables. If you simply want lettuce, fruit, and nuts, you could run into a layering problem. Don’t worry, though, there is a solution for this. I will talk more about this below under the “soft salads” section.
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