Taco Salad in a Jar with Cilantro Lime Dressing

{1 Comment}

If you have been on Pinterest at all in the last year or so, you surely must have seen a salad in a jar at some point. They are so hot right now. I ignored them for a while because I didn’t think the concept really applied to me. I didn’t have a pack a lunch for work, so I had no use for this. Oh, but I was was wrong.

You see, I get about 60 seconds to prepare my own lunch after I assemble whatever lunches my boys agree to eat that day. After 60 seconds, I run the risk of them finishing their lunch before I even start eating mine. If that happens, I’m grabbing bites while chasing them around, and I’m lucky if I finish my lunch before dinner. It’s not a good situation. I need quick (and healthy) lunch options that are ready to go. Enter – salad in a jar.

Taco Salad

The concept is so smart. You prep several servings of a salad all at once and they stay fresh for about 5 days in the refrigerator. How does a salad stay fresh for so long you ask? The salad dressing is on the bottom of the jar and has no contact with the lettuce. The salad is fully assembled and ready, but won’t get soggy while it sits in the fridge. When you are ready to eat it, you just dump it in a bowl and you are good to go.

My first crack at a salad in a jar was this twist on a taco salad. This recipe will fill four quart-sized mason jars.

Cilantro- lime dressing:
3 tablespoons apple cider vinegar
Juice from two limes
1/2 bunch of fresh cilantro
1 container nonfat plain Greek yogurt (usually around 6oz)
3 teaspoons honey
Pinch of salt

Salad:
1 cucumber, diced
1 can black beans
3 roma tomatoes, diced
1 cup corn
1 red pepper, diced
Spinach or lettuce of your choice
1 avocado, diced
Shredded cheddar cheese

Directions:
1. Place all of the dressing ingredients in a blender and blend until smooth. Pour equal amounts of the dressing into four wide-mouth quart sized mason jars.

2. Add the salad ingredients into the jars in the order listed, beginning with the cucumber. Add equal amounts of each ingredient to each jar.

3. Secure the lids onto the jars and store them in the refrigerator for up to 5 days.

I started with this recipe because I couldn’t wait to try the dressing. It was SO GOOD! You guys know I love cilantro, so this dressing had my name all over it. I love making my own salad dressing too. It’s so easy and they are always way better than anything you can get in the store.

I can’t wait to make more of these! My husband is pretty excited too. These are perfect for him to bring to work. Hopefully he won’t be stealing too many of them though.

I think I may need more mason jars…

Recipe adapted from: Popsugar

signature

Related posts:

1 Comment… Share your views

  1. Did the avacado stay fresh? Seems like after a day it would turn brown

Leave a Reply

%d bloggers like this: